Southwestern Panzanella Salad Bagel

4 Servings
20 Prep Time
10 Cook Time

Thomas’® Bagels aren’t just for breakfast – turn them into the best darn croutons you ever did eat!

Avocado
 

Ingredients

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

Directions

1. Preheat oven to 350˚F. In a large bowl, combine red wine vinegar, garlic and olive oil. Add the cubed bagels and toss with hands. Transfer to baking sheet and toast in oven until golden brown (approximately 8-10 minutes). Remove from oven and set aside.
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.
Southwestern Panzanella Salad Bagel Thomas’® Bagels aren’t just for breakfast – turn them into the best darn croutons you ever did eat! 4 servings 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 1. Preheat oven to 350˚F. In a large bowl, combine red wine vinegar, garlic and olive oil. Add the cubed bagels and toss with hands. Transfer to baking sheet and toast in oven until golden brown (approximately 8-10 minutes). Remove from oven and set aside. 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. Southwestern Panzanella Salad Bagel
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