Roasted Corn Salad

Add black beans to this corn and tomato salad with basil to make it a hearty side dish.
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  • Level: Easy
  • Total: 50 min
  • Active: 20 min
  • Yield: 4
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4 ears corn, shucked

1/4 cup plus 1 tablespoon olive oil

Kosher salt and freshly ground black pepper

2 tablespoons white wine vinegar

1 teaspoon Dijon mustard

1 cup grape tomatoes, halved

1/2 cup fresh basil leaves, torn

3 scallions, thinly sliced

One 15-ounce can black beans, rinsed and drained


  1. Preheat the oven to 400 degrees F.
  2. Cut the kernels off the corn cobs using a sharp knife. Toss with 1 tablespoon of the oil and a generous pinch of salt and pepper. Spread out on to a baking sheet and roast, stirring occasionally, until lightly browned, about 30 minutes.
  3. Whisk the vinegar and mustard together in a large bowl. While whisking, slowing drizzle in the remaining 1/4 cup oil and with season with salt and pepper. Add the roasted corn, tomatoes, basil, scallions and beans and toss well.
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