Roasted Corn, Black Bean and Tomato Salad

Roasted Corn, Black Bean and Tomato Salad Recipe
Photo: John Montana; Styling: Lynn Miller


Serves 8

Cost per Serving:


Recipe Time

Prep: 20 Minutes
Cook: 20 Minutes

Nutritional Information

Calories 219
Fat 13 g
Satfat 2 g
Protein 6 g
Carbohydrate 26 g
Fiber 7 g
Cholesterol 0.0 mg
Sodium 683 mg


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


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.

August 2009
My Notes

Only you will be able to view, print, and edit this note.

Add Note