Cornbread Salad
Recipe from Family Circle

For this zesty and colorful side-dish salad, summer vegetables--fresh corn, green and yellow beans, and tomato--are tossed with toasted cornbread cubes.


Cornbread Salad


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Prep Time: 10 mins
Total Time: 26 mins
Servings: 6 servings
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Ingredients
 
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  •     Dressing:On Sale
  • 1  tablespoon  cider vinegarOn Sale
  • 1  teaspoon  Dijon mustardOn Sale
  • 1/4  teaspoon  saltOn Sale
  • 1/4  teaspoon  black pepperOn Sale
  • 2  tablespoons  olive oilOn Sale
  •     Salad:On Sale
  • 1  package (8.5 oz.)  corn muffin mix (such as Jiffy)On Sale
  • 2  ears  corn, shuckedOn Sale
  • 4  ounces  fresh green beans, trimmed and cut into 1-inch lengthsOn Sale
  • 4  ounces  fresh yellow wax beans, trimmed and cut into 1-inch lengthsOn Sale
  • 1/2  cups  shredded reduced-fat sharp cheddar cheese (6 ounces)On Sale
  • 1  large  tomato, choppedOn Sale
  • 1  small  sweet red pepepr, cut into 1-inch stripsOn Sale
  • 3    scallions, including green tops, thinly slicedOn Sale
  • 1/2  cup  chopped fresh basilOn Sale
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Directions
1.
Dressing: Whisk vinegar, mustard, salt and pepper in a large bowl; slowly whisk in oil. Let stand.
2.
Salad: Prepare corn muffin mix in 8-inch square baking dish according to package directions. Cool completely, then cut into 1-inch cubes (5 cups). Heat oven to 400 degrees F. Place cornbread cubes in a single layer on a baking sheet and bake, stirring once, 8 to 10 minutes or until lightly toasted. Cool.
3.
Bring a large pot of salted water to a boil. Add corn and cook 5 minutes. Add beans andcook 3 minutes longer or until beans are crisp-tender. Using tongs, remove the corn and rinse under cold running water. Drain beans and rinse under cold running water. Cut corn off cob (1-1/2 cups kernels).
4.
In serving bowl combine beans, corn, cheese, tomato, pepper, scallions, basil and dressing; toss to combine. Add cornbread and toss gently. Serve immediately.
Nutrition information
Calories 311, Total Fat 15 g, Saturated Fat 6 g, Cholesterol 38 mg, Sodium 410 mg, Carbohydrate 34 g, Fiber 5 g, Protein 16 g. Percent Daily Values are based on a 2,000 calorie diet
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how-tos
How to Make Cornbread
Cornbread connoisseurs have a long line of people to thank for making this quick bread a mainstay in American cooking. In fact, this staple of Southern and Southwestern cuisine may be one of the most truly American foods there is. Native Americans used corn, or "maize," in cooking all sorts of dishes--including cornbread--for thousands of years before colonists first set food in what we now know as the United States. Since cornbread is leavened with baking powder instead of yeast, it was easy for early settlers to master how to make cornbread even with limited resources. So, it's no wonder the dish caught on. Its unique flavor and texture have kept it a favorite over the years.

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