Grilled Corn and Black Bean Salad With Basil-Lime Vinaigrette

A delicious summer salad! I use a bit less of the cumin for my family's taste. I have used the frozen corn with good results as well. The flavors mix SO well together, make sure you give them a chance to marry. Prep time does not include the chilling time. Adapted from Food Network, the Giada Show. Hope you enjoy!

• Ready In: 40 mins
• Serves: 4-6

Ingredients

• Salad

• 2  ears fresh corn or 1  cup frozen corn, thawed
• 1 (15 ounce) can black beans, drained and rinsed
• 1 (15 ounce) can garbanzo beans, drained and rinsed
• 1  red bell pepper, cored, seeded, and cut into 1/2-inch pieces
• 1  mango, peeled, seeded, and cut into 1/2-inch pieces

• Vinaigrette

• 2  limes, zested and juiced
• 2  tablespoons  balsamic vinegar
• 1⁄2 cup  chopped fresh basil leaf
• 1  teaspoon ground cumin
• 1⁄3 cup extra virgin olive oil
•  kosher  salt & freshly ground black pepper

Directions

1. For the salad:
2. Preheat a gas or charcoal grill.
3. Peel back the corn husks. Remove the silks and replace the husks.
4. Soak the corn in cold water for 30 minutes.
5. Drain and place on the grill for 10 to 15 minutes.
6. Cool completely and remove the husks.
7. Using a sharp knife, remove the corn kernels.
8. In a medium bowl, mix together the grilled corn, black beans, garbanzo beans, bell pepper, and mango.
9. For the vinaigrette:
10. In a small bowl, combine the lime zest, lime juice, balsamic vinegar, basil, and cumin.
11. Slowly add the oil, whisking constantly until the mixture thickens.
12. Season with salt and pepper, to taste.
13. Pour the vinaigrette over the salad and toss well.
14. Refrigerate for 1 hour, and toss again, before serving.