Grilled Corn Panzanella Salad Recipe

Name: Grilled Corn Panzanella Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound Sourdough Bread, Cut Into 1/2-inch Cubes; 1/2 cups Extra Virgin Olive Oil, Divided; 3 ears Fresh Corn, Shucked; 1 can (15 Oz. Size) Black Beans, Drained And Rinsed; 1 whole Red Bell Pepper, Seeded And Diced; 4 whole Scallions, Thinly Sliced (white And Light Green Parts); 1/2 whole Red Onion, Diced; 1/2 cups Chopped Cilantro Leaves; 2 whole Limes, Zest And Juice; 2 Tablespoons Champagne Vinegar; 1 teaspoon Kosher Salt; 1/2 teaspoons Freshly Ground Black Pepper

Servings: persons

1 pound Sourdough Bread, Cut Into 1/2-inch Cubes
1/2 cups Extra Virgin Olive Oil, Divided
3 ears Fresh Corn, Shucked
1 can (15 Oz. Size) Black Beans, Drained And Rinsed
1 whole Red Bell Pepper, Seeded And Diced
4 whole Scallions, Thinly Sliced (white And Light Green Parts)
1/2 whole Red Onion, Diced
1/2 cups Chopped Cilantro Leaves
2 whole Limes, Zest And Juice
2 Tablespoons Champagne Vinegar
1 teaspoon Kosher Salt
1/2 teaspoons Freshly Ground Black Pepper

1
Preheat the oven to 375u00b0F. Toss together the bread cubes and 1/4 cup of olive oil on a large rimmed baking sheet. Bake for 15 to 20 minutes, until golden brown. Remove from the oven and let cool slightly.
2
Meanwhile, place a grill pan over medium-high heat. Grill the corn for 10 to 12 minutes, turning occasionally, until charred on all sides. Set aside until cool enough to handle. Cut the corn kernels off the cob and place in a large bowl with the toasted bread, black beans, bell pepper, scallions, and red onion.
3
Whisk together the cilantro, lime zest, lime juice, and vinegar in a small bowl to combine. Gradually whisk in the remaining olive oil and season with salt and pepper, to taste. Drizzle the dressing over the salad and toss to coat.

491

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 pound Sourdough Bread, Cut Into 1/2-inch Cubes, 1/2 cups Extra Virgin Olive Oil, Divided, 3 ears Fresh Corn, Shucked, 1 can (15 Oz. Size) Black Beans, Drained And Rinsed, and more.

Yes, Grilled Corn Panzanella Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Grilled Corn Panzanella Salad

How did you like this recipe?

Frequently Asked Questions