CORN AND BLACK BEAN SALAD WITH BASIL-LIME VINAIGRETTE {GIADA} RECIPE - (4.1/5)
Provided by grinder
Number Of Ingredients 13
Steps:
- FOR THE SALAD: Preheat gas or charcoal grill. Peel back the corn husks. Remove silks and replace husks. Soak corn in cold water for 30 minutes. Drain and place on grill for 10-15 minutes. Cool completely and remove husks. Using a sharp knife, remove corn kernels. In a medium bowl, mix together grilled corn, black beans, garbanzo beans, bell pepper and mango. FOR THE VINAIGRETTE: In a small bowl, combine lime zest, lime juice, balsamic vinegar, basil and cumin. Slowly add oil, whisking constantly until the mixture thickens. Season with salt and pepper, to taste. Pour vinaigrette over salad and toss well. Refrigerate for 1 hour, and toss again, before serving
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!
Provided by Scoutie
Categories Low Cholesterol
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- 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.
GRILLED CORN AND BEAN SALAD
Provided by Valerie Bertinelli
Categories side-dish
Time 1h
Yield 12 to 14 servings
Number Of Ingredients 19
Steps:
- For the salad: Preheat a grill on high for 5 minutes. Reduce the heat to medium high and grill the corn, with the cover closed and turning occasionally, until some kernels are black, about 12 minutes. Remove and allow the corn to cool slightly.
- Using a sharp knife, cut off the kernels into a very large, deep serving bowl. (Hold the narrow end of the cob, point the other end into the bowl and cut downward, so that flying kernels are trapped by the bowl itself.) Add the black beans, chickpeas, cilantro, green and red bell peppers, onions, chile peppers, salt and pepper to taste to the bowl and toss.
- For the dressing: Whisk together the lime juice, sugar, salt, vinegar, cumin, chili powder, garlic and olive oil in a small bowl. Season to taste with hot sauce.
- Pour the dressing over the salad and toss to thoroughly coat. Let sit at room temperature for 20 minutes, toss again and serve. The salad can be made a day in advance, covered and refrigerated. Bring to room temperature before serving.
CORN SALAD WITH LIME VINAIGRETTE
I threw this salad together with ingredients I had in my kitchen one evening. This light and tasty alternative to a regular salad will accompany Mexican dishes perfectly. This also works well served as a dip with tortilla chips and tastes even better a day after making it. Serve as a side dish or as a dip with chips and salsa.
Provided by Jen
Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Vinaigrette Dressing Recipes
Time 45m
Yield 8
Number Of Ingredients 9
Steps:
- Mix corn, tomatoes, avocado, onion, jalapeno pepper, and cilantro together in a bowl.
- Whisk olive oil, and lime juice together in a small bowl; drizzle over the corn salad. Season salad with salt and pepper.
- Cover bowl with plastic wrap and refrigerate at least 30 minutes.
Nutrition Facts : Calories 154.1 calories, Carbohydrate 14.9 g, Fat 11 g, Fiber 3.6 g, Protein 2.4 g, SaturatedFat 1.6 g, Sodium 156.8 mg, Sugar 3.2 g
BLACK BEAN, JíCAMA, AND GRILLED CORN SALAD
Categories Salad Bean Onion Side Vegetarian Quick & Easy Basil Corn Carrot Summer Grill/Barbecue Vegan Jícama Cilantro Bon Appétit Sugar Conscious
Yield Makes 8 servings
Number Of Ingredients 12
Steps:
- Prepare barbecue (medium-high heat). Brush corn with 1 tablespoon olive oil. Grill corn until tender and brown in spots, turning occasionally, about 10 minutes. Cool slightly. Cut off corn kernels; place in large bowl. Add black beans, jicama, carrots, green onions, cilantro, and basil.
- Whisk lime juice, orange juice, lime peel, cumin, and remaining 4 tablespoons oil in small bowl. Mix dressing into bean salad. Season generously with salt and pepper. (Can be made 4 hours ahead. Cover; chill. Let stand at room temperature 1 hour before serving.)
CORN AND BLACK BEAN SALAD
This colorful, crunchy black bean and corn salad is chock-full of easy-to-swallow nutrition that all ages will love. Try it with a variety of summer entrees, or as a wholesome salsa! -Krista Frank, Rhododendron, Oregon
Provided by Taste of Home
Categories Lunch Side Dishes
Time 15m
Yield 8 servings.
Number Of Ingredients 14
Steps:
- In a large bowl, combine the first 6 ingredients. In a small bowl, whisk dressing ingredients; pour over corn mixture and toss to coat. Cover and refrigerate at least 1 hour. Stir before serving. Serve with a slotted spoon.
Nutrition Facts : Calories 142 calories, Fat 4g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 326mg sodium, Carbohydrate 21g carbohydrate (8g sugars, Fiber 4g fiber), Protein 4g protein. Diabetic Exchanges
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