This is one of my favorite summertime recipes. If you’re grilling for Memorial Day, pick up some corn and some jicama.
I originally got this recipe from epicurious, but have made it enough times to have adapted it. This is a simple salad recipe, but trust me, the proportions are actually really important. For best results, measure everything. When we’re bringing it to someone’s house for a barbeque, I broil the corn in the oven, turning until evenly browned/blackened beforehand. Then I take the salad and dressing separately and mix them together when we get there. Otherwise, it gets watery after a couple of hours in the refrigerator.
- 2 large ears of corn, husked
- 4 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 celery
- 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 (warning: more will kill it.)
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, cellery, 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.)
Image from Epicurious