3 tomatoes (about 1 lb.), cored, seeded and chopped
3 tablespoons red wine vinegar
2 teaspoons Dijon mustard
Salt and pepper
How to Make It
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.
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.
What is with the mustard? I made the recipe as directed, but was hesitant about the mustard vinaigrette. I tried it on a small part of the salad before adding it, and I am SO GLAD I did. It's terrible. I threw out about half, added lime juice, cumin, cayenne, garlic powder, and more salt and pepper. SO MUCH BETTER. If I made this again, I'll probably do it without the vinaigrette, or forego the mustard altogether.
Yummy side dish or even main (on a veggie night). My husband also prefers this hot so I just add all the ingredients as soon as the corn has been roasted so it brings the temperature of all the ingredients to a warm level. Delicious easy dish!
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