Fall Salad of Corn, Cherry Tomatoes, and Oven-Roasted Green Onions

Fall Salad of Corn, Cherry Tomatoes, and Oven-Roasted Green Onions
Fall Salad of Corn, Cherry Tomatoes, and Oven-Roasted Green Onions might be just the side dish you are searching for. This recipe serves 8. This recipe covers 12% of your daily requirements of vitamins and minerals. Watching your figure? This gluten free and vegetarian recipe has 169 calories, 5g of protein, and 6g of fat per serving. 1 person found this recipe to be yummy and satisfying. Head to the store and pick up cherry tomatoes, dijon mustard, corn kernels, and a few other things to make it today. It will be a hit at your Autumn event. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

1
Combine first 4 ingredients in processor. With machine running, gradually add 3/4 cup oil.
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Cooking OilCooking Oil
2
Transfer mixture to medium bowl.
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BowlBowl
3
Whisk in sour cream. Season dressing to taste with salt and pepper.
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Salt And PepperSalt And Pepper
Sour CreamSour Cream
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WhiskWhisk
4
Preheat oven to 450°F.
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OvenOven
5
Place onions on rimmed baking sheet.
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OnionOnion
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Baking SheetBaking Sheet
6
Brush with remaining 1/4 cup oil.
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Cooking OilCooking Oil
7
Sprinkle with salt and pepper. Roast until beginning to brown, about 10 minutes. Cool.
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Salt And PepperSalt And Pepper
8
Cut into 1-inch pieces.
9
Transfer to large bowl.
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10
Cook corn in large pot of boiling salted water until crisp-tender, about 4 minutes.
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WaterWater
CornCorn
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11
Drain; add to onions. (Dressing and onion-corn mixture can be made 1 day ahead. Cover separately; chill.)
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OnionOnion
CornCorn
12
Add tomatoes and dressing to onion-corn mixture and toss.
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TomatoTomato
OnionOnion
CornCorn
13
Serve warm or at room temperature.
DifficultyHard
Ready In45 m.
Servings8
Health Score10
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