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Categories:Viewed: 51 - Published at: 9 months ago
Ingredients
- FOR THE CROUTONS:
- 2 slices Bread
- FOR THE SALAD:
- 2 cups Corn Kernels
- 12 whole Cherry Tomatoes, Halved Or Quartered
- 1/4 whole Red Onion, Diced
- 2 Tablespoons Parsley, Chopped
- FOR THE DRESSING:
- 2 Tablespoons Olive Oil
- 1 Tablespoon Sherry Vinegar
- 1/2 teaspoons Mustard
- Salt And Pepper, to taste
Method
- To make the croutons, cut the bread into small cubes, place on a baking sheet and spray with nonstick cooking spray. Bake in a preheated 400°F oven for 15 minutes. Remove from the oven and allow to cool. This is a great use of older, leftover bread.
- If you are roasting the corn on the cob, either on a grill or in the oven, slice off the kernels after the corn has cooled. If you don't have fresh corn, you can still use canned or frozen kernels. Make sure the corn you buy does not contain added sugar in the can or bag; drain it well and place on a baking sheet. Roast the kernels in a 450°F oven for a few minutes until they begin to brown. You can also do this in a saute pan on the stove top.
- Whisk together the dressing ingredients and add the corn, tomatoes, onion and parsley. Toss in the croutons about 20 minutes prior to serving to allow the bread to absorb some of the flavors.
