Salad with baked corn

Ingredients:

• 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

Preparation:

1. Preheat oven to 200°C.
2. 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.
3. 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.