Tuscan Bread Salad with Corn

By Lv2Cook

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

Details

Servings 1

Preparation

Step 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.

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.

Serving Size: 3/4 cup