Black Bean And Sweet Corn Salad With Lime Cilantro Vinaigrette Recipes

Steps:

• Bring a medium pot of water to a boil.
• Add corn and cook for 1 minute, then drain well, rinse in cold water, and drain again. (If using frozen and thawed corn, skip this step).
• Rinse onions in cold water to remove some of their sharp, acidic flavor; drain well and set aside.
• In a large bowl, whisk together vinegar, olive oil, lime juice, salt and pepper to make a dressing.
• Add beans, corn, onion and bell pepper and toss until just incorporated. Cover and chill for about 2 hours.
• Add cilantro and toss again before serving.

Steps:

• Place lime juice, olive oil, garlic, salt, and cayenne pepper in a small jar. Cover with lid, and shake until ingredients are well mixed.
• In a salad bowl, combine beans, corn, avocado, bell pepper, tomatoes, green onions, and cilantro. Shake lime dressing, and pour it over the salad. Stir salad to coat vegetables and beans with dressing, and serve.

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.

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.

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.

Steps:

• Bring a large pot of water to a boil over high heat. On the other side of the stove place a grill pan over medium-high heat.
• Add the corn to the boiling water and cook until tender, 2 to 3 minutes. Remove from the water and allow drain on a plate covered with paper towels.
• Once the grill is hot, brush the grill pan with oil and place the bell pepper and jalapeño on the pan. Grill the bell peppers until grill marks form, 3 to 4 minutes per side. Grill the jalapeño until marked on all sides, about 3 minutes.
• Brush the grill pan again with oil and place the dry ears of corn on the pan. Cook, turning the corn occasionally, until the kernels start to blacken on all sides, 8 to 10 minutes. Transfer to a cutting board to cool.
• When cool enough to handle, slice the kernels from the cobs and place in a large bowl. Chop the bell pepper and add it to the bowl. Remove the stem end and seeds from the grilled jalapeño, then finely chop it and add to the corn mixture. Add the black beans, onion and cilantro.
• For the vinaigrette: Combine the lime zest, lime juice, tomato, red onion, garlic, adobo sauce, cumin, coriander, salt and chili powder in a blender. Blend on high speed until almost smooth. Lower the speed to medium-low; with the motor running slowly drizzle in the oil. Turn off the blender, scrape the sides if needed and add the cilantro. Pulse a few times until the cilantro looks like small specks of green.
• Pour the vinaigrette over the vegetables in the bowl and toss. Taste and adjust any seasoning, adding more salt as needed. Sprinkle the salad with queso fresco just before serving.