Roasted Corn Salad
- Level: Easy
- Yield: 4
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 349
- Total Fat
- 19
- Saturated Fat
- 3
- Carbohydrates
- 40
- Dietary Fiber
- 10
- Sugar
- 8
- Protein
- 10
- Cholesterol
- 0
- Sodium
- 664
- Total: 50 min
- Active: 20 min
Ingredients
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
Directions
- Preheat the oven to 400 degrees F.
- 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.
- 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.