Roasted Corn, Black Bean & Tomato Salad

2 Tbs plus 1/4 cup olive oil
2 Tbs dried minced onion
2 cups corn kernels
1/4 cup chopped cilantro
2 15.5 oz cans black beans, drained and rinsed
3 tomatoes, cored, seeded and chopped
3 Tbs red wine vinegar
2 tsp Dijon mustard
salt and pepper

1) Preheat oven to 400F. Warm 2 Tbs oil in a large, ovenproof skillet over medium-high heat. Add onion and cook, stirring, for 1 minute. 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.
2) 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.

Review: I did not want to heat up the oven. Instead, I roasted the corn on the stove. I'm sure it's not the same result, but it came out nice. I also love the smell of roasting corn. :) I also used canned tomatoes, which is just easy to use. This ended up being a yummy dish, perfect for a summer evening.