Black Bean and Roasted Corn Salad

Roasted corn and black beans:

1/2 cup grapeseed oil, divided

1 large red onion, diced

2 cloves fresh garlic, chopped

1 pound frozen corn kernels or about 4 ears fresh (do not use canned corn - it becomes gummy)

One 16-ounce can black beans, drained

Salt and freshly ground black pepper

1/4 cup fresh scallions, (about 2 to 4 scallions) white and tender green parts only, sliced on the diagonal

1/4 cup minced fresh cilantro leaves

Mango salsa:

1 mango, diced small

2 teaspoons diced red onion

2 teaspoons diced red bell pepper

2 teaspoons diced green bell pepper

1 teaspoon chopped chives

1 lemon, juiced

1 1/2 teaspoons honey

1 teaspoon rice wine vinegar

Salt and freshly ground black pepper

Red wine vinaigrette:

1/4 cup red wine vinegar

1 shallot, quartered

2 teaspoons chopped chives

1 teaspoon salt

1/4 teaspoon pepper

1 cup canola oil

Tomato salsa:

1 large ripe tomato, diced small

2 tomatillos, diced small

1 garlic cloves, lightly crushed with the side of a knife blade to release oils, then finely minced

2 tablespoons chiffonnade fresh flat-leaf parsley (1 small handful, about 1-ounce, rinsed and dried

2 stalks celery, small diced

Salt and freshly ground black pepper