Hope everyone had a nice weekend! The farmer’s markets and grocery stores are full of fresh corn right now. Why not make something besides corn on the cob for your side dish? This is a great salad for a barbeque, and it travels well too if you’re headed away from home for a get-together. I love the addition of fresh herbs too. It really makes it taste like the freshness of summer. This would also be a great salad served with tortilla chips, or even used as a topping on some tacos!
Just a reminder, my first giveaway will be this week! Also, make sure you check out the Potluck link page for lots of great, seasonal recipes!
Grilled Corn Salad, adapted from epicurious.com
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
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, 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.)