Black Bean, Jicama, and Grilled Corn Salad
Karen Bunch
Wonderful Summer salad. Bon Appetit July 2004
ingredients
Salad:- 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 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
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 kernals; 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).
Source: Karen
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