Roasted Corn, Black Bean and Tomato Salad

Name: Roasted Corn, Black Bean and Tomato Salad
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 8
Cuisine: Global
Ingredients: 879 grams black beans, drained and rinsed; 59 milliliters chopped cilantro; 473 milliliters corn kernels (from about 4 ears of corn); 2 teaspoons Dijon mustard; 2 Tbsps olive oil; 1 onion, chopped; 3 Tbsps red wine vinegar; 8 servings Salt and pepper; 454 grams tomatoes (about , cored, seeded and chopped

Need a gluten free and vegan side dish? Roasted Corn, Black Bean and Tomato Salad could be an excellent recipe to try. This recipe serves 8. One portion of this dish contains roughly 8g of protein, 4g of fat, and a total of 181 calories. From preparation to the plate, this recipe takes around 40 minutes. If you have wine vinegar, onion, tomatoes, and a few other ingredients on hand, you can make it.

Instructions

Preheat oven to 400F. Warm 2 Tbsp. oil in a large, ovenproof skillet over medium-high heat.

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Cooking Oil

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Frying Pan

Oven

Add onion and cook, stirring, until softened, about 3 minutes. Stir in corn and cook, stirring often, until tender, about 5 minutes.

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Onion

Corn

Transfer skillet to oven and roast, stirring often, until vegetables are lightly browned, about 20 minutes. Immediately transfer to a plate and cool.

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Vegetable

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Frying Pan

Oven

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.

Ingredients you will need

Salt And Pepper