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

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Ingredients

Dressing:

Salad:

Directions

Dressing:

  • Whisk vinegar, mustard, salt and pepper in a large bowl; slowly whisk in oil. Let stand.

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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°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.

  • 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).

  • In serving bowl combine beans, corn, cheese, tomato, pepper, scallions, basil and dressing; toss to combine. Add cornbread and toss gently. Serve immediately.

Nutrition Facts

311 calories; 15 g total fat; 38 mg cholesterol; 410 mg sodium. 34 g carbohydrates; 16 g protein;

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