Name: Black Bean, Jicama, and Grilled Corn Salad
Yield: 8 Servings
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

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