Southwestern Panzanella Salad Bagel
Thomas’® Bagels aren’t just for breakfast – turn them into the best darn croutons you ever did eat!
2 Thomas’® Plain Bagels, cubed
1 teaspoon red wine vinegar
1 teaspoon minced garlic
⅓ cup olive oil
3 ears corn
½ cup red onion, chopped
10 cherry tomatoes, halved
½ cucumber, chopped
1 can chickpeas, drained and rinsed
¼ cup jalapeño pepper, chopped
¼ cup fresh cilantro, minced
½ teaspoon ground cumin
½ teaspoon chili powder
½ tablespoon fresh lime juice
½ avocado, chopped
¼ cup Monterey Jack cheese, shredded
¼ cup Cheddar cheese, shredded
4 cups fresh salad greens
2. Bring a large pot of water to a boil. Add the corn and let the water return to a boil. Cover the pot, turn off the heat and leave the corn for 8 to 10 minutes. Remove corn from water and allow to cool.
3. Use a knife to carefully scrape the corn kernels from the cob. Transfer to a large salad bowl. Add onions, tomatoes, cucumber, chickpeas, jalapeños, cilantro, cumin, chili powder and lime juice. Fold ingredients together to combine.
4. Add avocados, cheeses and bagel croutons. Toss gently to combine. Cover and refrigerate for at least an hour.
5. Divide salad greens among 4 plates. Top with bagel mixture.