Tuscan Bread Salad with Corn |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Summer vegetables at their peak and crisp garlic croutons are tossed together with a sweet corn vinaigrette to create this traditional bread salad. Serve immediately, while the croutons are still crisp. Ingredients:
1 cup fresh corn kernels (about 2 ears) |
1/2 cup water |
2 cups (1-inch) cubed italian bread |
3 garlic cloves, minced |
2 tablespoons white wine vinegar |
2 tablespoons water |
2 tablespoons mango chutney |
1 tablespoon olive oil |
1/4 teaspoon salt |
1/4 teaspoon coarsely ground black pepper |
1 cup chopped seeded peeled cucumber |
1 cup chopped seeded tomato |
1/2 cup chopped green onions |
1/2 cup chopped yellow bell pepper |
Directions:
1. Prepare bread salad: Combine corn and 1/2 cup water in a small saucepan, and bring to a boil. Reduce heat, and simmer 10 minutes or until the corn is tender. Drain well.
2. Preheat broiler. Combine bread cubes and garlic in a medium bowl; toss well to coat. Arrange bread cubes on a jelly-roll pan, and broil 5 minutes or until lightly browned, stirring once.
3. Prepare vinaigrette: Combine vinegar and next 5 ingredients (vinegar through black pepper) in a large bowl. Add corn and remaining ingredients. Add bread cubes, and toss gently. Serve immediately.
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