Roasted Corn, Black Bean and Tomato Salad

INGREDIENTS

2 tbsp

plus 1/3 cup olive oil

onion, chopped

2 cups

corn kernels (from about 4 ears of corn)

1/4 cup

chopped cilantro

2 15 1/2 ounce cans

black beans, drained and rinsed

tomatoes (about 1 lb.), cored, seeded and chopped

3 tbsp

red wine vinegar

2 tsp

Dijon mustard

Salt and pepper