Black Bean, Jicama, And Grilled Corn Salad
- tlarge ears of corn, husked
- ttablespoonsextra-virgin olive oil, divided
- t15-ounce cans black beans, rinsed, drained
- tcup1/3-inch dice peeled jicama
- t/2cup1/3-inch dice peeled carrots
- t/3cupthinly sliced green onions
- t/3cupchopped fresh cilantro
- t/4cup(packed) chopped fresh basil
- ttablespoonsfresh lime juice
- ttablespoonsorange juice
- t 1/2teaspoonsgrated lime peel
- t/4teaspoonground cumin
- Prepare barbecue (medium-high heat). Brush corn with 1 tablespoon olive oil. Grill corn until tender and brown in spots, turning occasionally, about 10 minutes. Cool slightly. Cut off corn kernels; place in large bowl. Add black beans, jicama, carrots, green onions, cilantro, and basil.
- Whisk lime juice, orange juice, lime peel, cumin, and remaining 4 tablespoons oil in small bowl. Mix dressing into bean salad. Season generously with salt and pepper. DO AHEAD Can be made 4 hours ahead. Cover; chill. Let stand at room temperature 1 hour before serving.
corn, olive oil, black beans, jicama, carrots, green onions, fresh cilantro, fresh basil, lime juice, lime peel, cumin
Taken from www.epicurious.com/recipes/member/views/black-bean-jicama-and-grilled-corn-salad-50175678 (may not work)