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.
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
How to Make It
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.
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.
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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