Roasted corn salad
Delight in the flavors of roasted corn with this vibrant salad. Fresh ingredients combined for a burst of culinary goodness in every bite.
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
Instructions:
- Heat up the oven to 200 °C.
- Slice off the corn kernels from the cobs using a sharp knife. Mix with 1 tablespoon of oil, and a good amount of salt and pepper. Arrange on a baking sheet and bake, stirring occasionally, until slightly crispy, approximately 30 minutes.
- Beat together the vinegar and mustard in a large bowl. While beating, gradually pour in the rest of the 1/4 cup oil and season with salt and pepper. Include the roasted corn, tomatoes, basil, scallions, and beans and mix thoroughly.
Summary:
- Calories: 1394 kcal
- Fat: 75 g
- Protein: 42 g
- Carbs: 159 g
- Potassium: 2970 mg
- Magnesium: 341 mg