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 cup white balsamic vinegar
1⁄2 cup finely chopped fresh basil leaves
1⁄4 cup rough chopped cilantro
1⁄4 cup rough chopped parsley
1⁄3 to 1⁄2 cup extra-virgin lemon olive oil
Kosher salt and freshly ground black pepper

In a small bowl, combine the lime zest and juice, balsamic vinegar, basil, cilantro and parsley. Slowly add the oil, whisking constantly until the mixture thickens.

Season with salt and pepper to taste.

For the dish:

Chopped chives or spring onions for garnish

Pour the vinaigrette over the salad and toss well. Refrigerate for at least 1 hour or preferably 1 day, and toss again before serving. Sprinkle with chopped chives or spring onions.