Sabbath Day Bean Salad

 

Corn and Black Bean Salad with Basil Lime Vinaigrette

Ingredients:

  • 1 cup frozen corn, thawed (or 2 ears fresh corn, grilled and kernels removed)
  • 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 pieces the size of the beans
  • 1 mango, peeled, seeded, and cut into pieces the size of the beans

Vinaigrette:

  • 2 limes, zested and juiced
  • 2 tablespoons balsamic vinegar
  • 1-2 teaspoons of honey
  • 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

Directions:

*In a medium bowl, mix together the corn, black beans, garbanzo beans, bell pepper, and mango.

*In a small bowl, combine the lime zest, lime juice, balsamic vinegar, honey, basil, and cumin. Slowly add the oil, whisking constantly until the mixture thickens. Season with salt and pepper, to taste.

2 Comments

  1. I most definitely think this is a great and healthy recipe! It tastes really delicious and is very filling.

  2. My sister made some yesterday and gave me some to try for the Sabbath and it was DELICIOUS!! A great and easy to make salad for the Sabbath. Thanks for posting the recipe.

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