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