black-bean-jicama-and-grilled-corn-salad-109678.json

{
    "directions": [
        "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.)"
    ],
    "ingredients": [
        "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"
    ],
    "language": "en-US",
    "source": "www.epicurious.com",
    "tags": [
        "Salad",
        "Bean",
        "Onion",
        "Side",
        "Vegetarian",
        "Quick & Easy",
        "Basil",
        "Corn",
        "Carrot",
        "Summer",
        "Grill/Barbecue",
        "Vegan",
        "J\u00edcama",
        "Cilantro",
        "Sugar Conscious"
    ],
    "title": "Black Bean, J\u00edcama, and Grilled Corn Salad",
    "url": "http://www.epicurious.com/recipes/food/views/black-bean-jicama-and-grilled-corn-salad-109678"
}