Best 4 Corn And Black Bean Salad With Basil Lime Vinaigrette Giada Recipes

"Corn and Black Bean Salad with Basil Lime Vinaigrette" is a delightful dish that combines the flavors of fresh corn, black beans, basil, lime, and a tangy vinaigrette. This salad is a perfect side dish for summer barbecues, picnics, or potlucks. It is also a healthy and refreshing option for a light lunch or dinner. The combination of sweet corn, creamy black beans, and zesty basil and lime creates a flavorful and colorful salad that is sure to please everyone at the table.

Here are our top 4 tried and tested recipes!

CORN AND BLACK BEAN SALAD WITH BASIL-LIME VINAIGRETTE

Corn and Black Bean Salad with Basil-Lime Vinaigrette image

Provided by Giada De Laurentiis

Categories side-dish

Time 1h50m

Yield 4 to 6 servings

Number Of Ingredients 11

Ingredients

2 ears fresh corn or 1 cup frozen corn, thawed
1 (15-ounce) can black beans, drained and rinsed
1 (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
2 limes, zested and juiced
2 tablespoons balsamic vinegar
1/2 cup chopped fresh basil leaves
1 teaspoon ground cumin
1/3 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper

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

Black Bean Salad With Lime-Cilantro Vinaigrette image

A light & refreshing summer salad - takes a little time to get everything chopped, but it's definitely worth it in the end.

Provided by accidental glutton

Categories Black Beans

Time 20m

Yield 6-8 serving(s)

Number Of Ingredients 16

Ingredients

2 (15 ounce) cans black beans, drained and rinsed
3 ears fresh corn, kernels cut off the cob
1/4 cup diced red onion
2 red bell peppers, diced
1 jalapeno pepper, seeded and diced
1/2 cup cilantro, chopped
2 tablespoons shallots, minced
2 avocados, diced
2 limes, zest of
9 tablespoons fresh lime juice
4 tablespoons extra virgin olive oil
2 garlic cloves, minced
1/4 teaspoon cayenne pepper
2 tablespoons sugar
1 teaspoon cumin
2 teaspoons salt

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.

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

CORN AND BLACK BEAN SALAD WITH BASIL-LIME VINAIGRETTE {giada} Recipe - (4.1/5) image

Provided by grinder

Number Of Ingredients 13

Ingredients

Salad:
2 ears fresh corn or 1 c. frozen corn, thawed
1 can black beans, drained and rinsed
1 can garbanzo beans, drained, rinsed
1 red bell pepper, cut in 1/2" pieces
1 mango, peel, seed, cut in 1/2" pieces
Vinaigrette:
2 limes, zested and juiced
2 tablespoons balsamic vinegar {1oz}
1/2 cup chopped fresh basil leaves
1 teaspoon ground cumin
1/3 cup extra-virgin olive oil {2.5oz}
Kosher salt and fresh ground black pepper

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

GRILLED CORN AND BLACK BEAN SALAD WITH BASIL-LIME VINAIGRETTE

Grilled Corn and Black Bean Salad With Basil-Lime Vinaigrette image

A delicious summer salad! I use a bit less of the cumin for my family's taste. I have used the frozen corn with good results as well. The flavors mix SO well together, make sure you give them a chance to marry. Prep time does not include the chilling time. Adapted from Food Network, the Giada Show. Hope you enjoy!

Provided by Scoutie

Categories Low Cholesterol

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 11

Ingredients

2 ears fresh corn or 1 cup frozen corn, thawed
1 (15 ounce) can black beans, drained and rinsed
1 (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
2 limes, zested and juiced
2 tablespoons balsamic vinegar
1/2 cup chopped fresh basil leaf
1 teaspoon ground cumin
1/3 cup extra virgin olive oil
kosher salt & freshly ground black pepper

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.

Tips:

Use fresh ingredients: Fresh corn, black beans, and basil will give your salad the best flavor.
Choose ripe avocados: Ripe avocados will be creamy and easy to mash.
Make the vinaigrette ahead of time: The vinaigrette can be made up to 2 days ahead of time. Just store it in the refrigerator until you're ready to use it.
Don't overcook the corn: Overcooked corn will be tough and chewy. Cook it just until it's tender-crisp.
Use a variety of colors: Adding a variety of colors to your salad will make it more visually appealing.

Conclusion:

This corn and black bean salad is a delicious and refreshing side dish that's perfect for summer. It's easy to make and can be tailored to your own taste preferences. So next time you're looking for a healthy and flavorful salad, give this one a try!