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Tuscan Bread Salad with Corn

Yield 6 servings (serving size: 3/4 cup)
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

  • Bread salad:
  • 1 cup fresh corn kernels (about 2 ears)
  • 1/2 cup water
  • 2 cups (1-inch) cubed Italian bread
  • 3 garlic cloves, minced
  • Vinaigrette:
  • 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

Nutrition Information

  • calories 116
  • caloriesfromfat 23 %
  • fat 2.9 g
  • satfat 0.4 g
  • monofat 1.8 g
  • polyfat 0.4 g
  • protein 3 g
  • carbohydrate 20.8 g
  • fiber 2.2 g
  • cholesterol 0.0 mg
  • iron 1.1 mg
  • sodium 207 mg
  • calcium 20 mg

How to Make It

  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.