Corn And Black Bean Salad With Basil Lime Vinaigrette Giada Recipe 415

BLACK BEAN, CORN AND TOMATO SALAD

Steps:

• Salad: In a large skillet, heat the oil over medium-high heat. Add the onion, salt, smoked paprika, and cayenne pepper, if using. Cook for 6 to 8 minutes until soft. Add the corn kernels and bay leaf. Cook, stirring constantly, for 2 minutes. Add the broth and black beans. Bring the mixture to a boil, reduce the heat and simmer for 4 minutes. Add the tomatoes and jicama and stir until warmed through, about 1 minute. Remove the pan from the heat.
• Dressing: In a small bowl, combine the lemon juice, lime juice, agave nectar (or maple syrup, if using), lemon zest, and lime zest. Whisk in the olive oil until the mixture is smooth. Season with salt and pepper, to taste.
• Remove the bay leaf and put the salad in a serving bowl. Pour the dressing over the salad and mix well. Season with salt and pepper, to taste. Garnish with chopped cilantro and serve warm or at room temperature.

CORN AND BLACK BEAN SALAD WITH BASIL-LIME VINAIGRETTE {GIADA} RECIPE - (4.1/5)

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

CORN AND BLACK BEAN SALAD

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.

CORN AND BLACK BEAN SALAD

Steps:

• In a small bowl, mix together balsamic vinegar, oil, salt, sugar, black pepper, cumin, and chili powder.
• In a medium bowl, stir together black beans and corn. Toss with vinegar and oil dressing, and garnish with cilantro. Cover, and refrigerate overnight.

BLACK BEAN AND CORN SALAD II

Steps:

• Place lime juice, olive oil, garlic, salt, and cayenne pepper in a small jar. Cover with lid, and shake until ingredients are well mixed.
• In a salad bowl, combine beans, corn, avocado, bell pepper, tomatoes, green onions, and cilantro. Shake lime dressing, and pour it over the salad. Stir salad to coat vegetables and beans with dressing, and serve.

GRILLED CORN AND BLACK BEAN SALAD WITH BASIL-LIME VINAIGRETTE

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.

BLACK BEAN SALAD WITH LIME-CILANTRO VINAIGRETTE

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.