Salad with baked corn

Votes: 2

Time: 50 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 349, total fat 19 G., saturated fats 3 G., proteins 10 G., carbohydrates 40 G., fiber 10 G., cholesterol 0 mg, sodium 664 mg, sugar 8 G.

Cut fresh corn off the cob, roast it in the oven to bring out its sweet flavor, and toss it with black beans, sweet grape tomatoes, and fresh herbs in a vinaigrette. It makes a hearty, juicy, and vibrant side dish that's just right for summer.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

4 ears of corn, shelled
1/4 tbsp. + 1 tbsp. l. olive oil
2 tablespoons white wine vinegar
1 teaspoon Dijon mustard
1 cup grape tomatoes, halved
0.5 cup fresh basil leaves, torn
3 green onions, thinly sliced
1 can (425 g) canned black beans, rinsed

Ingredient Substitution Suggestions

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Recipes with similar ingredients: corn, Dijon mustard, wine vinegar, black beans, grape tomatoes, basil

Cooking the dish according to the recipe:

Preheat oven to 200°C.
Using a sharp knife, cut the kernels from the corn cobs. Toss with 1 tablespoon olive oil and a generous pinch of salt and black pepper. Place on a baking sheet and bake, stirring occasionally, until lightly browned, about 30 minutes.

Combine the vinegar and mustard in a large bowl. While stirring, slowly pour in the remaining 1/4 cup vegetable oil. Season with salt and pepper to taste. Add the baked corn, tomatoes, basil, green onions, and beans and mix well.

Categories:

recipe / Calorie content of prepared meals / Picnic / Oven / Summer dishes / Main courses / Side dishes / Cereals, legumes / Salads / Salads with beans / Food Network - recipes