Corn and Black Bean Salad with Basil-Lime Vinaigrette

  • Preparation Time5 mins
  • Cooking Time15 mins
  • Serves4
  • DifficultyEasy

For the salad

2 ears fresh corn or 200g frozen corn, thawed
425g tin black beans, drained and rinsed
425g tin chickpeas, drained and rinsed
1 red pepper, cored, seeded, and cut into 1/2 inch pieces
1 mango, peeled, seeded, and cut into 1/2 inch pieces

For the vinaigrette

2 limes, zested and juiced
2 tablespoons balsamic vinegar
20g chopped fresh basil leaves
1 teaspoon ground cumin
83ml extra-virgin olive oil
Salt and freshly ground black pepper
For the salad: Preheat a gas or charcoal griddle. 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 griddle for 10-15 minutes. Cool completely and remove the husks. Using a sharp knife, remove the corn kernels. In a medium bowl, mix together the griddled corn, black beans, chickpeas, 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 one hour and toss again before serving.

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