…that’d be one a spicy meat -a -ball! Ha ha!
Anyway! I was running on the treadmill yesterday morning while watching Food Network (aka Food Porn) and Giada was making a really good looking summer salad. I had to make it immediately.
Corn and Black Bean Salad with Basil-Lime Vinaigrette
**The basil is overtaking my garden so any recipe where basil is included, I say BRING IT!**
You can go to the food network site and get her recipe. Here is how I prepared it:
1C Frozen Corn -thawed
1 can (15oz) Black Beans – rinsed
1/4 c Garbanzo Beans (that was all that was left in the fridge)
4 Mini Bell Peppers – diced (or 1 medium pepper)
1/2 Mango – cubed (this was an ugly ordeal for me, I don’t want to talk about it)
1 Lime – zested and juiced
2 tbsp Balsamic Vinegar
2-3 tbsp Grapeseed Oil (I’m pretty sure I used 2 1/2 but I think you’re safe either way)
5 Basil Leaves – chopped
1/2 tsp Cumin
Salt and pepper to taste.
In a medium sized bowl whisk together the basil, lime zest and juice, vinegar, cumin and olive oil. Add salt & pepper. Toss in corn, beans, pepper and mango. Toss to coat and chill for an hour. Toss again before serving.
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 247.0
- Total Fat: 9.5 g
- Cholesterol: 0.0 mg
- Sodium: 19.5 mg
- Total Carbs: 36.0 g
- Dietary Fiber: 8.4 g
- Protein: 8.2 g
I was intrigued and by the cumin/mango combination but it is DELISH! She made it with lobster tails and clarified butter but I stuck with some shrimp sautéed with spray butter, lemon juice and a light sprinkle of italian seasonings.
Off to kickboxing in a bizzillion degree weather! At least it’s not humid….oh wait, yes it is! 🙂