Black Bean, Jicama and Corn Salad Recipe

• 1 bag of white corn
• 5 Tbsp extra-vigin olive oil, divided
• 2 15-ounce cans of black beans, rinsed, drained
• 1 cup 1/3-inch peeled and diced jicama
• 1/2 cup 1/3-inch peeled and diced carrots
• 1/3 cup sliced (thinly) green onlons
• 1/3 cup chopped fresh cilantro
• 1/4 chopped fresh basil
• 3 Tbsp fresh lime juice
• 2 Tbsp orange juice
• 2 1/2 tsp grated lime peel
• 1/4 tsp ground cumin

1. Add corn, black beans, jicama, carrots, green onions, cilantro and basil.
2. Whisk lime juice, orange juice, lime peel, cumin and remaining 4 Tbsp oil in small bowl.
3. Mix dressing into bean salad.
4. Season generously with salt and papper.
5. Cover and chill.
6. Can be made up to 6 hours ahead.
7. Let stand at room temperature one hour before serving.

white corn, extravigin olive oil, black beans, jicama, carrots, green onlons, fresh cilantro, fresh basil, lime juice, orange juice, lime peel, ground cumin

Taken from cookeatshare.com/recipes/black-bean-jicama-and-corn-salad-404 (may not work)