Tuscan Bread Salad With Corn

• Bread salad:
• 1 cup fresh corn kernels (about 2 ears)
• 1/2 cup water
• 2 cups (1-inch) cubed Italian bread
• 3 garlic cloves, minced
• Vinaigrette:
• 2 tablespoons white wine vinegar
• 2 tablespoons water
• 2 tablespoons mango chutney
• 1 tablespoon olive oil
• 1/4 teaspoon salt
• 1/4 teaspoon coarsely ground black pepper
• 1 cup chopped seeded peeled cucumber
• 1 cup chopped seeded tomato
• 1/2 cup chopped green onions
• 1/2 cup chopped yellow bell pepper

1. Prepare bread salad: Combine corn and 1/2 cup water in a small saucepan, and bring to a boil. Reduce heat, and simmer 10 minutes or until the corn is tender. Drain well.
2. Preheat broiler. Combine bread cubes and garlic in a medium bowl; toss well to coat. Arrange bread cubes on a jelly-roll pan, and broil 5 minutes or until lightly browned, stirring once.
3. Prepare vinaigrette: Combine vinegar and next 5 ingredients (vinegar through black pepper) in a large bowl. Add corn and remaining ingredients. Add bread cubes, and toss gently. Serve immediately.

bread salad, fresh corn kernels, water, italian bread, garlic, vinaigrette, white wine vinegar, water, mango, olive oil, salt, ground black pepper, cucumber, tomato, green onions, yellow bell pepper

Taken from www.myrecipes.com/recipe/tuscan-bread-salad-with-corn (may not work)