Black Bean, Jícama, and Grilled Corn Salad

Bon Appétit | July 2004

Yield: Makes 8 servings


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 chopped 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


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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