Recipe information
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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Preparation
Step 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.
Step 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. DO AHEAD Can be made 4 hours ahead. Cover; chill. Let stand at room temperature 1 hour before serving.