Black Bean, Jicama, and Grilled Corn Salad

8 servings

2 large ears of corn, husked
5 T. extra-virgin olive oil, divided
2 15-ounce cans black beans, rinsed, drained
1 c. 1/3″ dice peeled jicama
½ cup 1/3″ dice peeled carrots
1/3 c. thinly sliced green onions
1/3 c. chopped fresh cilantro
¼ c. (packed) chopped fresh basil

3 T. fresh lime juice
2 T. orange juice
2 ½ t. grated lime peel
¼ t. ground cumin

Prepare barbecue (medium0ghihg heat_.  Brush corn with 1 T. 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.

Whisk lime juice, orange juice, lime peel, cumin, and remaining 4 T. 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).

Susan, Fourth of July Party
Bon Appetit, July 2004

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