Corn Salad With Citrus Dressing
Source: Paramount Citrus
Ingredients
Juice from 1 Paramount Citrus lemon
Juice from 1 Paramount Citrus orange
4 ears of corn, husks removed
1 can black beans, drained
¼ cup plus 2 tablespoons (for corn) extra virgin olive oil
¼ cup extra virgin olive oil
1 garlic clove, minced
1 tablespoon Adobo sauce
1 cup cherry tomatoes, halved
1 medium cucumber, diced
½ cup jicama, diced
1 cup onion, diced
¼ cup fresh cilantro, chopped
Directions
• Juice an orange with a citrus reamer or juicer; set aside.
• Juice a lemon with a citrus reamer or juicer; set aside.
• Rub corn with 2 tablespoons olive oil and place on a hot grill.
• Cook turning frequently, until lightly charred for about 10-15 minutes and let corn cool enough to handle.
• Meanwhile, in a small bowl, whisk together lemon juice, orange juice, olive oil, garlic and adobo sauce.
• Remove kernels from cobs.
• In a large bowl, combine corn, beans, tomatoes, cucumber, jicama and onion.
• Toss salad with dressing.
• Garnish with fresh cilantro and serve.
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