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Grilled Corn and Black Bean Salad
Nb persons: 8
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| 2 large ears | corn, husked |
| 5 tablespoons | extra-virgin olive oil, divided |
| 30 ounces | black beans, cooked, rinsed, drained |
| 1 cup | diced jicama |
| 1/2 cup | diced carrot |
| 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 | lime zest |
| 1/4 teaspoon | ground cumin |
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. (Can be made 4 hours ahead. Cover; chill. Let stand at room temperature 1 hour before serving.)
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