Cornbread Salad

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

Cornbread Salad
Servings: 6 Prep 10 mins Bake 400°F 8 mins to 10 mins Cook 8 mins


  • 1 tablespoon cider vinegar
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons olive oil
  • 1 8 1/2 ounce package corn muffin mix (such as Jiffy)
  • 2 ears corn, shucked
  • 4 ounces fresh green beans, trimmed and cut into 1-inch lengths
  • 4 ounces fresh yellow wax beans, trimmed and cut into 1-inch lengths
  • 1/2 cup shredded reduced-fat sharp cheddar cheese (6 ounces)
  • 1 tomato, chopped
  • 1 sweet red pepepr, cut into 1-inch strips
  • 3 scallions, including green tops, thinly sliced
  • 1/2 cup chopped fresh basil

Make It


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


2. 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 degrees 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.

3. 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).

4. 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

Servings Per Recipe: 6; Amount Per Serving: cal. (kcal): 311, Fat, total (g): 15, chol. (mg): 38, sat. fat (g): 6, carb. (g): 34, fiber (g): 5, pro. (g): 16, sodium (mg): 410, Percent Daily Values are based on a 2,000 calorie diet.