Source: dLife

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

Servings

1.0
1 cup  Corn, white, sweet, kernels, fresh 10.0
10 oz  Salad, baby spinach, blend, fresh 0.75
0 3/4 cup  Beans, black, mature, cooked 0.5
0 1/2 cup  Rice, white, glutinous, cooked 1.0
1 cup  fresh cherry tomatoes 1.0
1 each  medium garlic cloves 0.25
0 1/4 cup  fresh lime juice 0.5
0 1/2 cup  fresh lemon juice 0.5
0 1/2 cup  orange juice 0.5
0 1/2 tsp  grated orange peel 1.0
1 tbsp  rice vinegar 2.0
2 tsp  dijon mustard 1.0
1 tsp  salt 1.0
1 tsp  honey 0.25
0 1/4 cup  Oil, corn 0.5
0 1/2 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.