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Cornbread Salad

Cornbread Salad

Nutrition Facts
  • cal. (kcal) 311
Cornbread Salad
  • Makes: 6 servings
  • Prep: 10 mins
  • Bake: 8 mins to 10 mins at 400°F
  • Cook: 8 mins
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by 0 people

Ingredients

Dressing:
  • 1 tablespoon cider vinegar
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons olive oil
Salad:
  • 1 8 1/2 - ounce package corn muffin mix (such as Jiffy)
  • 2 ears corn, shucked
  • 4 ounces fresh green beans, trimmed and cut into 1-inch lengths
  • 4 ounces fresh yellow wax beans, trimmed and cut into 1-inch lengths
  • 1/2 cup shredded reduced-fat sharp cheddar cheese (6 ounces)
  • 1 tomato, chopped
  • 1 sweet red pepepr, cut into 1-inch strips
  • 3 scallions, including green tops, thinly sliced
  • 1/2 cup chopped fresh basil

Directions

Dressing:
  1. Whisk vinegar, mustard, salt and pepper in a large bowl; slowly whisk in oil. Let stand.
Salad:
  1. 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.
  1. 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).
  2. 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 for Cornbread Salad

Servings Per Recipe: 6
PER SERVING: 311 cal., 15 g total fat (6 g sat. fat), 38 mg chol., 410 mg sodium, 34 g carb. (5 g fiber), 16 g pro.

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