Submitted by Mary Beth Cheney
Salad Ingredients:
2 ears fresh corn or 1 c. frozen corn, thawed, or 1 can of corn
1 (15 oz) can black beans, drained and rinsed
1 (15 oz) can garbanzo beans, drained and rinsed
1 red bell pepper, cored, seeded and cut into 1/2 in. pieces, optional
1 mango, cut into 1/2 in. pieces
1 cucumber
cherry tomatoes
Vinaigrette Ingredients:
1 lemon, zested and juiced
2 T. balsamic vinegar
1/2 c. chopped fresh basil leaves
1/2 t. ground cumin
1/3 c. extra-virgin olive oil
salt and pepper to taste
Directions:
1. Combine salad ingredients. Whisk all vinaigrette ingredients, adding oil last. Toss over salad. Refrigerate at least 1 hour before serving. Can be served on a bed of lettuce for a nice presentation.
Salad Ingredients:
2 ears fresh corn or 1 c. frozen corn, thawed, or 1 can of corn
1 (15 oz) can black beans, drained and rinsed
1 (15 oz) can garbanzo beans, drained and rinsed
1 red bell pepper, cored, seeded and cut into 1/2 in. pieces, optional
1 mango, cut into 1/2 in. pieces
1 cucumber
cherry tomatoes
Vinaigrette Ingredients:
1 lemon, zested and juiced
2 T. balsamic vinegar
1/2 c. chopped fresh basil leaves
1/2 t. ground cumin
1/3 c. extra-virgin olive oil
salt and pepper to taste
Directions:
1. Combine salad ingredients. Whisk all vinaigrette ingredients, adding oil last. Toss over salad. Refrigerate at least 1 hour before serving. Can be served on a bed of lettuce for a nice presentation.
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