Roasted Corn Salad 4 Recipe

Preheat oven to 425°. Combine corn and 1 teaspoon oil on a foil lined jelly roll pan (coated with cooking spray). Bake for about 20 minutes or until lightly browned. Stir occasionally. Combine 2 teaspoons oil, vinegar, mustard, salt and black pepper in a large enough bowl to accommodate all vegetables. Add corn and mix well. Stir in tomatoes, pepper, onions etc. Serve warm or at room temperature.

NOTE: Red onions, celery, green pepper, or any other desired vegetables can be added.