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.
Servings:
6 servings
Prep Time:
10 mins
Total Time:
26 mins
Ingredients
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Dressing:see savings
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1 tablespooncider vinegarsee savings
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1 teaspoonDijon mustardsee savings
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1/4 teaspoonsaltsee savings
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1/4 teaspoonblack peppersee savings
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2 tablespoonsolive oilsee savings
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Salad:see savings
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1 package (8.5 oz.)corn muffin mix (such as Jiffy)see savings
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2 earscorn, shuckedsee savings
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4 ouncesfresh green beans, trimmed and cut into 1-inch lengthssee savings
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4 ouncesfresh yellow wax beans, trimmed and cut into 1-inch lengthssee savings
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1/2 cupsshredded reduced-fat sharp cheddar cheese (6 ounces)see savings
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1 largetomato, choppedsee savings
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1 smallsweet red pepepr, cut into 1-inch stripssee savings
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3scallions, including green tops, thinly slicedsee savings
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1/2 cupchopped fresh basilsee savings
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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
Per serving: 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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