Roasted Corn, Black Bean and Tomato Salad |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 1 |
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Ingredients:
2 tablespoons plus 1/3 cup olive oil |
1 onion, chopped |
2 cups corn kernels (from about 4 ears of corn) |
1/4 cup chopped cilantro |
2 15 1/2-oz. cans black beans, drained and rinsed |
3 tomatoes (about 1 lb.), cored, seeded and chopped |
3 tablespoons red wine vinegar |
2 teaspoons dijon mustard |
salt and pepper |
Directions:
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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