Recipe courtesy of Victoria Haveman and John Beatty, Victoria’s Espresso and Wine Bar
This is a great winter salad that’s colorful, has bright herbaceous flavors and utilizes the corn that we froze in the summer. You won’t find onion in our salad at the café—we don’t want to scare off anyone’s lunch date, plus this salad is sooo flavorful that it isn’t necessary.
The bonus: the carb content is good, it contains 50% of daily dietary fibers and a full serving of protein.
For the salad:
3 ears corn, fresh grilled or 1 cup frozen corn, thawed
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 small cubes
1 yellow or orange bell pepper, cored, seeded and cut into small cubes
2 celery stalks finely chopped
1 red onion (optional)
1 mango (optional), peeled, seeded and cut into
1⁄2-inch pieces (you won’t find mango in our café version due to its sensitivity to air and quick aging)
In a medium bowl, mix together the corn, beans, peppers and celery. Add onion and mango if desired.
For the vinaigrette:
2 limes, zested and juiced
1⁄4 … Read More