Black Bean, Jícama, and Grilled Corn Salad |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Ingredients:
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 |
Directions:
1. 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.
2. 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. (Can be made 4 hours ahead. Cover; chill. Let stand at room temperature 1 hour before serving.)
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