Add black beans to this corn and tomato salad with basil to make it a hearty side dish.
ears corn, shucked
cup plus 1 Tbsp olive oil
Kosher salt and freshly ground black pepper
Tbsp white wine vinegar
tsp Dijon mustard
cup grape tomatoes, halved
cup fresh basil leaves, torn
scallions, thinly sliced
can black beans, rinsed and drained
Preheat the oven to 400°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 ¼ cup oil and with season with salt and pepper. Add the roasted corn, tomatoes, basil, scallions and beans and toss well.