Ingredients
2
large ears of corn, husked
5
tbsp 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
2
1/2 tsp grated lime peel
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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