Ingredients
2large ears of corn, husked
5tablespoonsextra-virgin olive oil, divided
215-ounce cans black beans, rinsed, drained
1cup1/3-inch dice peeled jicama
1/2cup1/3-inch dice peeled carrots
1/3cupthinly sliced green onions
1/3cupchopped fresh cilantro
1/4cup(packed) chopped fresh basil
3tablespoonsfresh lime juice
2tablespoonsorange juice
2 1/2teaspoonsgrated lime peel
1/4teaspoonground cumin
Preparation
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. DO AHEAD Can be made 4 hours ahead. Cover; chill. Let stand at room temperature 1 hour before serving.
