2 tbsp. plus 1/3c. olive oil
1 onion, chopped
1/4 cup chopped cilantro
3 tbsp. red wine vinegar
2c. corn
2 cans black beans, drained, rinsed
2 tsp. Dijon mustard
2 tomatoes, chopped
salt and pepper, to taste

Preheat oven to 400°F.

In a large, oven-proof skillet, warm 2 tablespoons of oil over medium high heat. Add onion and cook, stirring, until softened, about 3 minutes. 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. Transfer to a plate and cool.

In a large bowl, combine corn mixture, cilantro, beans, and tomatoes. In a separate bowl, mix vinegar, mustard, salt and pepper to taste, whisking until salt is dissolved and ingredients are fully blended.

Slowly add 1/3 cup oil, whisking constantly until blended and thickened. Pour over corn mixture. Stir well; check seasonings, and adjust to taste.

Makes 8 Servings.

Submitted by: Karen LaValley