SALAD:  2 ears Fresh Corn  OR  1 cup Frozen Corn, thawed

                 1 (15 oz) can Black Beans, drained and rinsed

                 1 (15 oz) can Garbanzo Beans, drained and rinsed

                 1 Red Bell Pepper, cored, seeded, and cut into ½ “ pieces

                 1 Mango, peeled, seeded, and cut into ½ “ pieces


VINAIGRETTE:      2 Limes, zested and juiced

                              2 T. Balsamic Vinegar

                              ½ cup chopped fresh Basil Leaves

                              1 tsp. ground Cumin

                              1/3 cup extra-virgin Olive Oil

                              Kosher Salt and freshly ground Black Pepper


For the Salad:  Preheat gas or charcoal grill.  Peel back the corn husks.  Remove the silks and replace the husks.  Soak the corn in cold water for 30 min.  Drain and place on the grill for 10 to 15 min.  Cool completely and remove the husks.  Using a sharp knife, slice off the corn kernels.  In a med. 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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