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Roasted Corn, Black Bean and Tomato Salad

Photo: John Montana; Styling: Lynn Miller
Prep time 20 mins
Cook time 20 mins
Yield Serves 8

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

Nutrition 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

How to Make It

  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.