Mario Batali's Corn and Sweet Onion Salad

Ingredients

Cooking Directions

Place a skillet over medium heat. Add 2 tablespoons of the olive oil and the onions and cook slowly until the onions start to caramelize, about 15 minutes. Remove from heat and transfer to a large mixing bowl.

Using a serrated knife, trim the kernels from the roasted corn and add to the bowl along with the roasted pepper, white beans and parsley. Set aside.

In a small bowl, whisk together the lemon juice, vinegar, basil, thyme, sugar, salt and pepper to taste. While you are whisking, slowly drizzle in the remaining 1/4 cup olive oil so it is well incorporated. Pour the dressing over the vegetables and serve or cover and keep cold in a refrigerator or ice-filled cooler for up to 12 hours.