Corn and Sweet Onion Salad

Corn and Sweet Onion Salad
Ingredients
¼ cup plus 2 tablespoons extra-virgin olive oil
2 medium sweet onions, thinly sliced
6 ears of corn, grilled, or 2 cans (8 ounces each) corn kernels packed in water, drained
6-ounce jar roasted red peppers, drained and finely chopped
12-ounce can white beans
½ cup finely chopped fresh parsley
2 tablespoons freshly squeezed lemon juice (1 lemon)
2 tablespoons red wine vinegar
2 tablespoons chopped fresh basil or 1 teaspoon dried
1 tablespoon fresh thyme leaves or 1 teaspoon dried
1 teaspoon sugar
1 teaspoon salt
Freshly ground black pepper
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 ¼ 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.