2 Tablespoons plus 1/3 cup olive oil
1 Onion, chopped
2 Cups whole kernel corn
1/4 Cup chopped cilantro
2-15 ½ Ounce cans black beans, drained and rinsed
3 tomatoes cored, seeded and chopped
3 Tablespoons red wine vinegar
2 1/2 Teaspoons Dijon mustard
Salt and pepper
Preheat oven to 350°F. Warm 2 tablespoons oil in a large ovenproof skillet over medium high heat and add onion and cook, stirring, until softened, about 5 minutes. Stir in corn and cook, stirring often, until tender, about 7 minutes. Transfer skillet to oven and roast, stirring often, until vegetables are lightly browned, about 20 minutes. Immediately transfer to a plate and cool. 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. Pour over corn mixture. Stir well and season with additional salt and pepper, if desired.
Pairs Well With
I can imagine a rough old cowboy on the cattle drive eating this salad.
$$$Cost per Serving: $0.77, Recipe Cost $4.61