Confetti Bean and Corn Salad with Cornbread Croutons

This colorful salad combines cornmeal croutons, red and black beans, corn, ham, green onion, Italian dressing and placed in a bowl of lettuce.

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Ingredients:

• 1 1/2 cups cornmeal
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 teaspoon tomato/chicken bouillon powder*
• 1 egg
• 3 tablespoons oil
• 1 cup water
• 1 14 1/2-ounce can red kidney beans, rinsed and drained
• 1 14 1/2-ounce can black beans, rinsed and drained
• 1 11-ounce can Mexi-corn, drained
• 1/2 pound thinly sliced deli ham, julienned
• 1/2 cup thinly sliced green onion with tops
• 1 clove garlic, minced
• 1/2 cup prepared Italian dressing
• Curly lettuce leaves, enough to line serving bowl
• 1 4-ounce jar roasted sweet red pepper, drained, julienned

Method

Lightly spray 8x8" baking pan with non-stick spray. Preheat oven to 350 F. Stir together in medium bowl the cornmeal, baking powder, salt and tomato bouillon powder. Beat together egg and oil, add water and turn into dry ingredients. Pour into prepared pan and bake until golden, about 20 minutes. Turn out of pan and cut into 1" squares. Return to pan and put back in oven. Turn off oven and leave until cubes are crisp, while preparing the rest of the salad. Mix beans, corn, ham, onion, garlic and salad dressing. Add croutons and lightly toss to blend. Line salad bowl with lettuce. Pile salad into bowl and sprinkle with the red pepper strips.

Notes: I use Knorr's Caldo de Tomate con Sabor de Pollo (Tomato Bouillon with Chicken Flavor), found with ethnic foods rather than among soups. This makes a sparkly tasting wonderful whole meal - meat, vegetables, even the bread is included! And easy on the cook, too. The cornbread can be made well beforehand and kept frozen or in air-tight container. The vegetable mixture actually tastes better if allowed to stand, refrigerated, overnight to blend flavors.

Number of servings: 6-8

Submitted By: hkdc
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