Bon Appétit | July 2004
|Yield: Makes 8 servings
2 large ears of corn, husked
5 tablespoons extra-virgin olive oil, divided
3 tablespoons fresh lime juice
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.
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.)