2 ears fresh corn
1 (15-ounce) can black beans, drained and rinsed
1 red bell pepper, cored, seeded and diced
1 sweet onion, chopped
1 mango, peeled, seeded, and cut into 1/4-inch pieces. I substitute peach or nectarine
Optional: I also dice a jalapeno pepper and 2 cloves of diced garlic
2 limes, zested and juiced
1/4 cup balsamic vinegar
½ cup chopped fresh basil leaves
⅔ cup chopped cilantro
1 teaspoon ground cumin
⅓ cup olive oil
Kosher salt and freshly ground black pepper
Prepare corn, either in water or microwave. Cool completely and using a sharp knife, remove the corn kernels.
While corn is cooling, saute onion and red pepper in skillet with dash of olive oil. I also will saute the jalapeno and garlic.
In a medium bowl, mix together the corn, sauteed vegetables, black beans and mango or peach.
Vinaigrette: In a small bowl, combine the lime zest, lime juice, balsamic vinegar, cumin, cumin, salt and pepper. Slowly add the oil, whisking constantly until the mixture thickens. Stir in cilantro and basil.
Pour the vinaigrette over the salad and toss well. Refrigerate for 1 hour, and toss again, before serving.