Roasted Corn, Black Bean and Tomato Salad

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


Serves 8

Cost per Serving:


Recipe from


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.