Source: dLife

Toasted corn kernels and beans covered in a garlic, citrus, and mustard sauce.

Servings

1 cup Corn, white, sweet, kernels, fresh (or yellow kernels)
10 oz Salad, baby spinach, blend, fresh
0.75 cup Beans, black, mature, cooked
0.5 cup Rice, white, glutinous, cooked
1 cup fresh cherry tomatoes , seeded and finely chopped
1 medium garlic cloves , minced
0.25 cup fresh lime juice (2 limes)
0.5 cup fresh lemon juice (3 lemons)
0.5 cup orange juice (1 medium orange)
0.5 tsp grated orange peel
1 tbsp rice vinegar (or other mild vinegar)
2 tsp dijon mustard
1 tsp salt
1 tsp honey
0.25 cup Oil, corn
0.5 cup canola oil

1 In a large, hot, nonstick dry skillet over high heat, toast corn kernels until they "jump" and char slightly, occasionally flipping with spatula.
2 When kernels are toasted, turn out on paper towels to cool.
3 Using a blender or food processor add garlic, citrus juices, zest, vinegar, mustard, salt, and honey.
4 Process to mix thoroughly. With motor running add oils in a thin stream. Set aside.
5 Combine greens, beans, rice, tomatoes, and corn in a large salad bowl.
6 Toss with a small amount of vinaigrette, starting with 1/4 cup. Add more by tablespoon to taste.

Variation: Add 4 to 6 pickled jalapeno slices to blender or food processor.