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Corn and Black Bean Salad with Basil-Lime Vinaigrette

June 7, 2014

Thanks to my friend Missy for sending me this recipe. (She found it on Foodnetwork.com.) I made this salad and brought it to a potluck recently–it was a huge hit! There’s something about the combo of lime, basil, mango, and corn that really stands out. Yum!! It would be great paired with grilled fish or chicken too.

2 ears fresh corn, cooked, cooled and cut from cob
1 (15 oz.) can black beans, drained and rinsed
1 (15 oz.) can garbanzo beans, drained and rinsed
1 red bell pepper, diced
1 mango, peeled, seeded, and diced
2 fresh limes, zested and juiced
2 Tablespoons balsamic vinegar
1/2 cup fresh basil leaves, chopped
1 teaspoon ground cumin
1/3 cup extra virgin olive oil
Kosher salt and freshly ground black pepper, to taste


  • In a medium bowl, mix together corn kernels, black beans, garbanzo beans, bell pepper, and mango.
  • In a separate 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.
  • Cover and refrigerate 1 hour, and toss again, before serving.
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2 Responses to “ Corn and Black Bean Salad with Basil-Lime Vinaigrette ”

  1. tegshee on October 18, 2011 at 5:21 pm

    we all loved it. tasted great. I used chick pea and red kidney as i didn;t have others still tasted awesome. thanks

    • KP on October 23, 2011 at 10:51 pm

      So glad you liked it Tegshee! If you have any new recipes to share with me, please email them. Miss you and hope all is well!

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