Black Bean, Jicama, and Grilled Corn Salad

From Epicurious. Can be made ahead of time.

• Ready In: 30 mins
• Serves: 8

Ingredients

• 2  large  ears of corn, husked
• 5  tablespoons extra virgin olive oil, divided
• 2 (15 ounce) cans black beans, rinsed, drained
• 1  cup  peeled jicama (1/3-inch dice)
• 1⁄2 cup  peeled carrot (1/3-inch dice)
• 1⁄3 cup  thinly sliced green onion
• 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 lime zest
• 1⁄4 teaspoon ground cumin

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.).