Cornbread Salad

Ingredients for dressing:

1 tablespoon cider vinegar

1 teaspoon Dijon mustard

1/4 teaspoon salt

1/4 teaspoon crushed black pepper

2 tablespoons olive oil

Directions:

Whisk first four ingredients in a large bowl; slowly whisk in oil. Let stand.

Ingredients for salad:

1 package (8.5 ounces) corn muffin mix

2 ears corn, shucked

4 ounces fresh green beans, trimmed and cut into 1" lengths

4 ounces fresh yellow wax beans, trimmed and cut into 1" lengths

1 1/2 cups (6 ounces) shredded cheddar cheese

1 large tomato, chopped

1 small sweet red pepper, cut into 1" strips

3 scallions, including green tops, thinly sliced

1/2 cup chopped fresh basil

Directions for salad:

Prepare corn muffin mix in 8" square baking dish according to package directions. Cool completely, then cut into 1" cubes (5 cups).

Heat oven to 400 degrees and place cornbread cubes in a single layer on a baking sheet and bake, stirring once, 8 to 10 minutes or until lightly toasted. Cool.

Bring a large pot of salted water to a boil. Add corn and cook 5 minutes. Add beans and cook 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).

In serving bowl, combine beans, corn, cheese, tomato, pepper, scallions, basil and dressing; toss to combine. Add cornbread, toss gently, and serve immediately.