Black Bean and Roasted Corn Salad
INGREDIENTS
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1/2 cup grapeseed oil, divided
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1 large red onion, diced
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2 cloves fresh garlic, chopped
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1 pound frozen corn kernels or about 4 ears fresh (do not use canned corn - it becomes gummy)
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1 (16-ounce) can black beans, drained
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Salt and freshly ground black pepper
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1/4 cup fresh scallions, (about 2 to 4 scallions) white and tender green parts only, sliced on the diagonal
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1/4 cup minced fresh cilantro leaves
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1 mango, diced small
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2 teaspoons diced red onion
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2 teaspoons diced red bell pepper
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2 teaspoons diced green bell pepper
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1 teaspoon chopped chives
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1 lemon, juiced
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1 1/2 teaspoons honey
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1 teaspoon rice wine vinegar
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Salt and freshly ground black pepper
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1/4 cup red wine vinegar
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1 shallot, quartered
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2 teaspoons chopped chives
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1 teaspoon salt
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1/4 teaspoon pepper
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1 cup canola oil
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1 large ripe tomato, diced small
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2 tomatillos, diced small
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1 garlic cloves, lightly crushed with the side of a knife blade to release oils, then finely minced
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2 tablespoons chiffonnade fresh flat-leaf parsley (1 small handful, about 1-ounce, rinsed and dried
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2 stalks celery, small diced
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Salt and freshly ground black pepper
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