Black Bean, Jicama, and Grilled Corn Salad Recipe

Name: Black Bean, Jicama, and Grilled Corn Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

1
Prepare barbecue (medium-high heat).
2
Brush corn with 1 tablespoon olive oil.
3
Grill corn until tender and brown in spots, turning occasionally, about 10 minutes.
4
Cool slightly.
5
Cut off corn kernels; place in large bowl.
6
Add black beans, jicama, carrots, green onions, cilantro, and basil.
7
Whisk lime juice, orange juice, lime peel, cumin, and remaining 4 tablespoons oil in small bowl.
8
Mix dressing into bean salad.
9
Season generously with salt and pepper.
10
(Can be made 4 hours ahead.
11
Cover; chill.
12
Let stand at room temperature 1 hour before serving.)

312

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 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, and more.

Yes, Black Bean, Jicama, and Grilled Corn Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Black Bean, Jicama, and Grilled Corn Salad

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