Grilled Corn and Black Bean Salad With Basil-Lime Vinaigrette

Recipe by Scoutie
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 40mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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