For Mother’s Day, we had a BBQ with The Husband’s side of the family. Carne Asada Tacos, Spanish Rice, and this salad made for an amazing pot-luck style dinner. My soon-to-be sister-in-law made a wonderful key lime pie to top it all off. Yum!
The salad itself was a great, easy side dish. It was incredibly refreshing and was hearty enough to make me want to keep eating the leftovers for lunch for the next few days. Our weather here might be keeping us on our toes, but as soon as it gets warm, this is definitely a must try.
2 ears fresh corn or 1 cup frozen corn, thawed
1 (15-ounce) can black beans, drained and rinsed
1/2 (15-ounce) can garbanzo beans, drained and rinsed
1 red bell pepper, cored, seeded, and cut into 1/2-inch pieces
1 mango, peeled, seeded, and cut into 1/2-inch pieces
1/2 red onion, diced
2 limes, zested and juiced
2 tablespoons balsamic vinegar
½ cup chopped fresh cilantro
1/4 teaspoon ground cumin
1/4 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper
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, onion, garbanzo beans, bell pepper, and mango.
For the vinaigrette: In a small bowl, combine the lime zest, lime juice, balsamic vinegar, cilantro, 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.
(adapted from Giada de Laurentiis)