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Black Bean, Jicama, and Grilled Corn Salad

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“From Epicurious. Can be made ahead of time.”
READY IN:
30mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. Prepare barbecue (medium-high heat). Brush corn with 1 tablespoon olive oil.
  2. Grill corn until tender and brown in spots, turning occasionally, about 10 minutes. Cool slightly. Cut off corn kernels; place in large bowl.
  3. Add black beans, jicama, carrots, green onions, cilantro, and basil.
  4. Whisk lime juice, orange juice, lime peel, cumin, and remaining 4 tablespoons oil in small bowl.
  5. 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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