Ingredients

• 2 tablespoons plus 1/3 cup olive oil
• 1 onion, chopped
• 2 cups corn kernels (from about 4 ears of corn)
• 1/4 cup chopped cilantro
• 2 15 1/2-oz. cans black beans, drained and rinsed
• 3 tomatoes (about 1 lb.), cored, seeded and chopped
• 3 tablespoons red wine vinegar
• 2 teaspoons Dijon mustard
• Salt and pepper

Directions

Preheat oven to 400°F. Warm 2 Tbsp. oil in a large, ovenproof skillet over medium-high heat. Add onion and cook, stirring, until softened, about 3 minutes. Stir in corn and cook, stirring often, until tender, about 5 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.

Credit:

From All You, Aug. 2009