Roasted Corn, Black Bean and Tomato Salad Recipe

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Roasted Corn, Black Bean and Tomato Salad
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  1. Preheat oven to 400°F. Warm 2 Tbsp. oil in a large, ovenproof skillet over medium-high heat. Add onion and cook, stirring, until softened, about 3 minutes. Stir in corn and cook, stirring often, until tender, about 5 minutes. Transfer skillet to oven and roast, stirring often, until vegetables are lightly browned, about 20 minutes. Immediately transfer to a plate and cool.
  2. In a large bowl, combine corn mixture, cilantro, beans and tomatoes. In a separate bowl, mix vinegar, mustard, salt and pepper, whisking until salt is dissolved and ingredients are fully incorporated. Slowly add 1/3 cup oil, whisking constantly until blended and thickened. Pour over corn mixture. Stir well and season with additional salt and pepper, if desired.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 3755.56 Kcal (15724 kJ)
Calories from fat 360.44 Kcal
% Daily Value*
Total Fat 40.05g 62%
Sodium 201.21mg 8%
Potassium 15099.13mg 321%
Total Carbs 646.91g 216%
Sugars 44.18g 177%
Dietary Fiber 156.23g 625%
Protein 210.74g 421%
Vitamin C 72.9mg 122%
Iron 44.2mg 246%
Calcium 1176.9mg 118%
Amount Per 100 g
Calories 207.37 Kcal (868 kJ)
Calories from fat 19.9 Kcal
% Daily Value*
Total Fat 2.21g 62%
Sodium 11.11mg 8%
Potassium 833.72mg 321%
Total Carbs 35.72g 216%
Sugars 2.44g 177%
Dietary Fiber 8.63g 625%
Protein 11.64g 421%
Vitamin C 4mg 122%
Iron 2.4mg 246%
Calcium 65mg 118%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 77.6
  • 87

Good Points

  • low fat,
  • saturated fat free,
  • very low sodium,
  • cholesterol free,
  • high fiber

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