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Black Bean, Jicama, and Grilled Corn Salad
- 2 large ears of corn, husked
- 5 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 carrots
- 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
Directions:View on Bon Appetit
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