Grilled Corn And Black Bean Salad With Cilantro Vinaigrette Recipes

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.

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.

Steps:

• Combine all ingredients, except avocados, in a large bowl and mix well. Toss with desired amount of dressing.
• Cover and chill for a few hours or overnight. Right before serving, add avocados and mix gently, being careful not to mash avocados.
• Serve at room temperature.

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.