Roasted Corn, Black Bean and Tomato Salad

Photo: John Montana; Styling: Lynn Miller

Yield: Serves 8
Cost per Serving: $.73
Recipe from All You

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Recipe Time

Cook Time:
Prep Time:

Nutritional Information

Amount per serving
  • Calories: 219
  • Fat: 13g
  • Saturated fat: 2g
  • Protein: 6g
  • Carbohydrate: 26g
  • Fiber: 7g
  • Cholesterol: 0.0mg
  • Sodium: 683mg

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

Preparation

  1. 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. 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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