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"The belly rules the mind."--Spanish Proverb

Black Bean, Jicama and Grilled Corn Salad Recipe

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This recipe for Black Bean, Jicama and Grilled Corn Salad is from The Stuckey Family Cookbook (2nd Ed), one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 large earns corn, husked
5 Tbsp extra-virgin olive oil, divided
30 oz black beans, rinsed and drained (2 cans)
1 c ½ inch dice peeled jicama
½ c ⅓ inch dice peeled carrots
⅓ c thinly sliced green onions
⅓ c chopped fresh cilantro
¼ c chopped fresh basil, packed
3 Tbsp fresh lime juice
2 Tbsp orange juice
2½ tsp lime peel, grated
¼ tsp ground cumin
Directions:
Directions:
Prepare barbecue on 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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