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.)