Black Bean and Fresh Corn Salad with Honey-Citrus Vinaigrette Recipe

Black Bean and Fresh Corn Salad with Honey-Citrus Vinaigrette Recipe

  • 3 large ears white or yellow corn, husks and silk removed
  • 1 teaspoon finely grated lime peel
  • 2 tablespoons lime juice
  • 1/4 cup grapefruit or orange juice
  • 2 cloves garlic, minced or pressed
  • 1 1/2 tablespoons honey
  • 1 tablespoon Safeway SELECT Country Dijon Mustard
  • 1/3 teaspoon hot chili flakes
  • 2 (15 ounce) cans black beans, rinsed and drained
  • 2/3 cup diced red bell pepper
  • 1/3 cup finely chopped red onion
  • 1/4 cup finely chopped fresh cilantro
  • Fresh cilantro sprigs
  1. In a 5- to 6-quart pan over high heat, bring 3 quarts water to a boil. Add corn; cook just until tender when pierced, 3 to 5 minutes. Drain well and let cool.
  2. Meanwhile, make vinaigrette: In a small bowl, whisk together lime peel, lime juice, grapefruit juice, garlic, honey, mustard, and chili flakes.
  3. Cut corn from cobs and place kernels in a large bowl. Add beans, bell pepper, onion, and cilantro. Pour vinaigrette over bean mixture; mix well. Garnish with cilantro sprigs.
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