Black Bean, Jicama, And Grilled Corn Salad

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 8
• 2 large ears of corn, husked
• 5 tablespoons extra virgin olive oil, divided
• 2 (15 ounce) cans black beans, rinsed, drained
• 1 cup peeled jicama (1/3-inch dice)
• 1/2 cup peeled carrot (1/3-inch dice)
• 1/3 cup thinly sliced green onion
• 1/3 cup chopped fresh cilantro
• 1/4 cup packed chopped fresh basil
• 3 tablespoons fresh lime juice
• 2 tablespoons orange juice
• 2 1/2 teaspoons lime zest
• 1/4 teaspoon ground cumin

Recipe

• 1 prepare barbecue (medium-high heat). brush corn with 1 tablespoon olive oil.
• 2 grill corn until tender and brown in spots, turning occasionally, about 10 minutes. cool slightly. cut off corn kernels; place in large bowl.
• 3 add black beans, jicama, carrots, green onions, cilantro, and basil.
• 4 whisk lime juice, orange juice, lime peel, cumin, and remaining 4 tablespoons oil in small bowl.
• 5 mix dressing into bean salad. season generously with salt and pepper. (can be made 4 hours ahead. cover; chill. let stand at room temperature 1 hour before serving.).