w/Corn, Soybeans + Cherry Tomatoes

Name: w/Corn, Soybeans + Cherry Tomatoes
Ingredients: Salt and freshly ground black pepper; ½ cup (120 ml) olive oil, plus more for the corn; 2 cups (370 g) soybeans, shelled; Salt and freshly ground black pepper; 3 ears corn, kernels stripped (or 1½ cups | 210 g corn kernels); 3 ears corn, kernels stripped (or 1½ cups | 210 g corn kernels); ½ cup (120 ml) olive oil, plus more for the corn; 3 ears corn, kernels stripped (or 1½ cups | 210 g corn kernels); ¼ cup (60 ml) vinegar (I like sherry, but it can be any kind except balsamic); ¼ cup (60 ml) vinegar (I like sherry, but it can be any kind except balsamic); ¼ cup (60 ml) vinegar (I like sherry, but it can be any kind except balsamic); 1 pint (1 lb | 455 g) cherry tomatoes, halved; 2 or 3 bell peppers (12 oz | 340 g), cut into strips; 1 bunch parsley or cilantro (2.4 oz | 1½ cups | 68 g), roughly chopped; 1 bunch parsley or cilantro (2.4 oz | 1½ cups | 68 g), roughly chopped

Preparation info

Difficulty
Easy

Appears in

Ruffage

By Abra Berens

Published 2019

About

Ingredients

3 ears corn, kernels stripped (or 1½ cups | 210 g corn kernels

Side dish
Vegan
Gluten-free

Method

Heat the oven to 400°F (200°C). Toss the corn kernels with a glug of olive oil and salt and black pepper. Roast on a baking sheet until cooked through and golden brown, about 12 to 15 minutes.

Blanch or