Roasted Corn, Bread and Tomato Salad
Prep Time: 20 minutes
Cooking Time: 6 minutes
We used day old plain, parmesan and multi-grain bagels for this. But you can substitute any hearty bread like sour dough or grainy focaccia. A great use for dry breads. This salad tastes GREAT!
2 ears corn, fresh
2 tomato(es), medium
1/4 cup cilantro, fresh, chopped
1/4 onion(s), red
1/2 teaspoon cumin, ground
1/4 teaspoon chili powder
1/4 teaspoon salt
1 teaspoon garlic, bottled minced
1 tablespoon olive oil
Preheat oven to 400 degrees. Toss bagels and 2 tablespoons olive oil on a baking sheet and bake for about 6 minutes until lightly browned but still soft on the inside. Check regularly to prevent over cooking. Set aside to cool slightly. Meanwhile roast the corn over medium high heat in a small skillet in 1 teaspoon of the olive oil for about 3 minutes, then set aside to cool (or microwave corn for 2 to 3 minutes). To make the dressing whisk together the green onions, garlic, olive oil, red-wine vinegar and honey. In a large salad bowl toss together all of the ingredients with the tomatoes, basil and pepper. Let sit for several minutes before serving to allow the bagels to absorb some of the juices. But not for longer than 30 minutes.
Per Serving About: 210 calories, 4 g fat, 0 g saturated fat, 0 g trans fat, 7 g protein, 37 g carbohydrates, 3 g dietary fiber, 380 mg sodium