In continuing on with my attempts to break away from recipes…I went a step further this time! I happen to work in an office with not only a fantastic group of women, but also food loving women! So when we have our monthly office potlucks…there’s a lot of pressure to create a delicious dish. I came across this Giada recipe and when I sent the recipe to my co-worker with my changes she replied with, “this is a totally new dish!” Cooking freestyling success! See, not so hard right? This has now become my go-t0 summer salad recipe. Corn is so sweet right now, and mango…don’t even get me started!
Roasted corn, black bean, and mango salad (Adapted from Giada Delaurentis)
4 ears of corn, husked
2 red peppers, diced
2 zucchini diced
2 mango diced
1 can black beans, drained and rinsed
1/2-1 cup basil, finely chopped
4 limes, zested and juiced
1 1/2 tsp cumin
2-4 tbsp rice wine vinegar (or to taste)
1-2 tbsp olive oil (or to taste)
salt and pepper to taste
Preheat grill pan over medium-medium high heat and spray with cooking spray. Place corn on grill pan and cook until some parts are charred, about 10-15 minutes. Remove from grill pan and let cool. Slice corn off of cobs (a good trick is to take a smaller bowl and invert it in a bigger bowl. Place your cob of corn on top of the bowl and cut down. All the kernels will fall in the bigger bowl). Add the mango, zucchini, red pepper, and black beans to the corn.
Mix all dressing ingredients together and pour over salad and mix to combine.
This salad is delicious as a vegetarian main topped with feta or as a side dish for grilled chicken.