Roasted Corn, Black Bean and Tomato Salad

Roasted Corn, Black Bean and Tomato Salad
Photo by John Montana


  • Salt and pepper
  • 3 tablespoons red wine vinegar
  • 2 tablespoons plus 1/3 cup olive oil
  • 1 onion, chopped
  • 2 cups corn kernels (from about 4 ears of corn)
  • ¼ cup chopped cilantro
  • 2 15 1/2-oz. cans black beans, drained and rinsed
  • + 2 more ingredients
    • 3 tomatoes (about 1 lb.), cored, seeded and chopped
    • 2 teaspoons Dijon mustard

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...

View full recipe at My Recipes


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