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Corn and black bean salad with basil lime vinaigrette Recipe

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This recipe for Corn and black bean salad with basil lime vinaigrette is from Cindy Harbaugh Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 ears fresh corn
2 cans black beans drained and rinsed
1 red bell pepper cut into 1/2 in. pieces
1 shallot sliced thinly
optional: hts of palm cut up or mango 1/2 in

Vinaigrette:
2 limes, zested and juiced
2 T. balsamic
1/2 c. chopped basil
1 t. cumin
1/3 c. olive oil
salt and pepper
Directions:
Directions:
Remove silks and replace husks. Soak for 30 min. Drain and grill for 15-20 min. Cool completely and remove corn kernels.
Mix corn, black beans, pepper and other.
Whisk all except oil then slowly add oil until thickens. Season with salt and pepper and pour over salad and toss.
Refrig for an hour and toss again before serving
Number Of Servings:
Number Of Servings:
4-6
Personal Notes:
Personal Notes:
Alternate way to cook corn.
Oven 400 degrees. Bake corn in husk 30 minutes. Let cool. Remove corn from cobb.

 

 

 

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