Roasted Corn Black Bean And Tomato Salad |
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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 8 |
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Wonderful summer salad. Refreshing and hearty! Ingredients:
2 tbs plus 1/3 c olive oil |
1 onion,chopped |
2 c kernal corn (from 4 ears of corn) |
1/4 c chopped cilantro |
2 15-1/2 oz black beans,drained and rinsed |
3 tomatoes (about 1 lb) cored,seeded,and chopped |
3c tbs red wine vinegar |
2 tsp dijon mustard |
salt and pepper |
Directions:
1. Preheat oven to 400. Warm 2 Tbs oil in large ovenproof skillet over med-high heat. Add onion and cook stirring,until softened,about 3 mins.. Stir in corn and cook,stirring often until tender,about 5 mins.
2. Transfer skillet to oven and roast,stirring often,until vegetables are lightly browned,about 20 mins.
3. In large bowl,combine corn mixture,cilantro,beans and tomatoes. In a seperate bowl,mix vinegar,mustard,salt and pepper,whisking till salt is dissolved and ingredients are fully incorporated. Slowly add 1/3 c oil,whisking constantly until blended and thickened. Pour over corn mixture. Stir well and season with additional salt and pepper.
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