Roasted Corn Black Bean And Tomato Salad
From pleclare 15 years ago
- 20 minutes to make
- Serves 8
Wonderful summer salad. Refreshing and hearty!
Ingredients
- 2 Tbs plus 1/3 c olive oil shopping list
- 1 onion,chopped shopping list
- 2 c kernal corn (from 4 ears of corn) shopping list
- 1/4 c chopped cilantro shopping list
- 2 15-1/2 oz black beans,drained and rinsed shopping list
- 3 tomatoes (about 1 lb) cored,seeded,and chopped shopping list
- 3c Tbs red wine vinegar shopping list
- 2 tsp Dijon mustard shopping list
- salt and pepper shopping list
How to make it
- 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.
- Transfer skillet to oven and roast,stirring often,until vegetables are lightly browned,about 20 mins.
- 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.
People Who Like This Dish 7
- dennydca Las Vegas, NV
- jld Nowhere, Us
- notyourmomma South St. Petersburg, FL
- rosiek Waterloo, CA
- lasaf St. Paul, MN
- henrie Savannah, GA
- morninlite Kalamazoo, MI
- pleclare Framingham, MA
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The Rating
Reviewed by 4 people-
Sounds quite yummie, always nice to have a variety of salads. Thanks for sharing, you have my 5
henrie
in Savannah loved it
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I love different salads, black bean and corn is a match made in Heaven...just might make this for the pot luck next week at work, along with the mega egga macaroni salad that sparow posted. YUMMSKI!
notyourmomma
in South St. Petersburg loved it
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