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  • Serves 8 (4.2 lb)
Black Bean, Jícama, and Grilled Corn Salad

Ingredients

  • 2 15-ounce cans black beans, rinsed, drained 2 15-ounce cans black beans, rinsed, drained
  • 2 large ears of corn, husked 2 large ears of corn, husked
  • 1 cup 1/3-inch dice peeled jicama 1 cup 1/3-inch dice peeled jicama
  • 1/2 cup 1/3-inch dice peeled carrots 1/2 cup 1/3-inch dice peeled carrots
  • 1/3 cup thinly sliced green onions 1/3 cup thinly sliced green onions
  • 1/3 cup chopped fresh cilantro 1/3 cup chopped fresh cilantro
  • 5 tablespoons extra-virgin olive oil, divided 5 tablespoons extra-virgin olive oil, divided
  • 1/4 cup (packed) chopped fresh basil 1/4 cup (packed) chopped fresh basil
  • 3 tablespoons fresh lime juice 3 tablespoons fresh lime juice
  • 2 tablespoons orange juice 2 tablespoons orange juice
  • 1/4 teaspoon ground cumin 1/4 teaspoon ground cumin

Nutritional values
Per serving (8 oz)

% Daily Values*
  • Total fat 11.9g 15%
  • Saturated fat 1.7g 9%
  • Protein 14.4g 29%
  • Salt 294.4mg 13%
  • Total carbs 60.6g 22%
  • Fiber, total dietary 15.1g 54%
* Percent daily value are based on a 2,000 calorie diet.
Read full directions on epicurious.com
Black Bean, Jícama, and Grilled Corn Salad on epicurious.com
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