Black Bean, Jícama, and Grilled Corn Salad Recipe

Black Bean, Jícama, and Grilled Corn Salad Recipe

  • 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). 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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