Black Bean, Jicama, and Grilled Corn Salad

Can be made 4 hours ahead. Serve at room temperature.

Serves 8


  • 2 large ears of corn, husked
  • 5 tablespoons extra-virgin olive oil, divided
  • 2 (15-ounce) cans black beans, rinsed, drained
  • 1 cup jicama, peeled and diced into 1/3-inch pieces
  • 1/2 cup carrots, peeled and diced into 1/3-inch pieces
  • 1/3 cup green onions, thinly sliced
  • 1/3 cup fresh cilantro, chopped
  • 1/4 cup (packed) fresh basil, chopped
  • 3 tablespoons fresh lime juice
  • 2 tablespoons lime peel, grated
  • 1/4 teaspoon ground cumin

Preparation: 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.
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.