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1 bag of fire roasted TJ's corn (Freezer section)
2 tablespoons extra-virgin olive oil
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 or use T.J.'s frozen cilantro cubes
1/4 cup (packed) chopped fresh basil or use T.J.'s frozen basil cubes
3 tablespoons fresh lime juice
2 tablespoons orange juice
2 1/2 teaspoons grated lime peel
1/4 teaspoon ground cumin

PREPARATION
Combine corn, 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.)

Submitted on 08/25/2007 by Pickledeedee

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Reviews (1)

question about the amount of oil

byChowBaby, June 4, 2008

The recipe calls for 2 T of olive oil. In the prep it says: "remaining 4 T oil".
What to do with the first 2 T of oil?

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