Grilled Corn And Black Bean Salad With Basil Lime Vinaigrette Recipes

CORN SALAD WITH LIME VINAIGRETTE

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.

GRILLED CORN AND BEAN SALAD

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.

GRILLED CORN & BLACK BEAN SALAD

Steps:

• Heat grill to medium heat.
• Grill corn and onions 4 to 6 min. or until evenly charred on all sides, turning after 3 min. and adding lime wedges to the grill for the last 2 min. Place corn and onions in shallow dish; cover tightly with plastic wrap. Let stand 10 min. Meanwhile, reserve lime wedges at room temperature for later use.
• Cut kernels from corn cobs; place in medium bowl. Chop onions; add to the corn along with all remaining ingredients.
• Refrigerate 15 min. Serve drizzled with juice from reserved lime wedges.

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 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 CORN, AVOCADO & LIME VINAIGRETTE

Steps:

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

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.