Aaron thought it would be even better with celery and/or apple added.
I think I will have to try that!
I roasted the husked corn on a grill pan on the stove top and it turned out great.\
The combo is brilliant, I will be keeping this in my favorite recipe file..
Recipe adapted from Giada De Laurentiis
Ingredients:
Salad:
2 ears fresh corn or 1 cup frozen, thawed (I love corn so I used 5 ears)
1 (15 ounce) can garbanzo beans, drained and rinsed (I used white navy beans)
1 (15 ounce) black beans, drained and rinsed
1 red bell pepper, cored, seeded, and cut into1/2 inch pieces
1 mango, peeled, seeded, and cut into ½ inch pieces
1/4 cup red onion chopped (optional)
Vinaigrette:
2 limes, zested and juice
2 tablespoon balsamic vinega
1/2 cup chopped fresh basil leaves
1/3 cup extra-virgin olive oil
Kosher salt and freshly ground pepper
Directions:
For salad: Preheat a gas or charcoal grill. Peel back the corn husk. Remove the silks and replace the husks. Soak the corn 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, red onion and mango.
For the vinaigrette: In a small bowl, combine the lime zest, lime juice, balsamic vinegar, basil. 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. Refrigerate for 1 hour, and toss again before serving.
