Prep Time
50 min
Yields
4 servings
Add black beans to this corn and tomato salad with basil to make it a hearty side dish.
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ingredients
4
ears corn, shucked
¼
cup plus 1 Tbsp olive oil
Kosher salt and freshly ground black pepper
2
Tbsp white wine vinegar
1
tsp Dijon mustard
1
cup grape tomatoes, halved
½
cup fresh basil leaves, torn
3
scallions, thinly sliced
1 15-oz
can black beans, rinsed and drained
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directions
Step 1
Preheat the oven to 400°F.
Step 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.
Step 3
Whisk the vinegar and mustard together in a large bowl. While whisking, slowing drizzle in the remaining ¼ cup oil and with season with salt and pepper. Add the roasted corn, tomatoes, basil, scallions and beans and toss well.