Thursday, September 16, 2010

black bean and corn salad

I know, I know. 
This sounds really blah.
But it's actually really really flavorful and has great texture!
Crunchy red bell peppers, creamy black beans, and sweet mango and corn.....mmmmm.
Tastes great at room temperature, cold or warm so this is another great dish to bring to a summer BBQ.
And look at those colors?  What's not to like?

Black Bean and Corn Salad
Serves 8, as a side dish.
Taken from GDL.
2 cups frozen corn, thawed
1 can (15 ounces) black beans, drained and rinsed
1 can (15 ounces) chickpeas, drained and rinsed (or I made this again with cooked and cooled barley instead and it came out really well!)
1 red bell pepper, cleaned, de-seeded and diced
1 mango, peeled, seeded and diced
2 limes, zested and juiced
2 tablespoons balsamic vinegar
1/2 cup chopped fresh basil
1 teaspoon cumin
1/3 cup extra virgin olive oil
Salt and pepper, to taste

In a large serving bowl, mix together the corn, black beans, garbanzo beans, bell pepper, and mango.

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. 

Serve now or refrigerate for 1 hour, and toss again, before serving.  Enjoy!

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