Tuscan Bread Salad with Corn

By boscobojo

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 Tbl. white wine vinegar
• 2 Tbl. water
• 2 Tbl. mango chutney
• 1 Tbl. olive oil
• 1/4 tsp. salt
• 1/4 tsp. 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

Preparation

Step 1

Preheat broiler.

Combine corn and 1/2 cup water in a small saucepan, and bring to a boil. Reduce heat, and simmer 10 minutes or until corn is tender. Drain well.

While corn cooks, 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.

Combine vinegar and next 5 ingredients in a large bowl. Add corn, cucumber, and next 3 ingredients. Add bread cubes, and toss gently. Serve immediately.