Black Bean, Jicama, and Grilled Corn Salad

• 2 large ears of corn, husked
• 5 tablespoons extra-virgin olive oil, divided
• 2 15-ounce cans black beans, rinsed, drained
• 1 cup 1/3-inch dice peeled jicama
• 1/2 cup 1/3-inch dice peeled carrots
• 1/3 cup thinly sliced green onions
• 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 grated lime peel
• 1/4 teaspoon ground cumin

1. Prepare barbecue (medium-high heat).
2. Brush corn with 1 tablespoon olive oil.
3. Grill corn until tender and brown in spots, turning occasionally, about 10 minutes.
4. Cool slightly.
5. Cut off corn kernels; place in large bowl.
6. Add black beans, jicama, carrots, green onions, cilantro, and basil.
7. Whisk lime juice, orange juice, lime peel, cumin, and remaining 4 tablespoons oil in small bowl.
8. Mix dressing into bean salad.
9. Season generously with salt and pepper.
10. (Can be made 4 hours ahead.
11. Cover; chill.
12. Let stand at room temperature 1 hour before serving.)

corn, extravirgin olive oil, black beans, jicama, carrots, green onions, fresh cilantro, fresh basil, lime juice, orange juice, lime peel, ground cumin

Taken from www.epicurious.com/recipes/food/views/black-bean-jicama-and-grilled-corn-salad-109678 (may not work)