Cornbread Salad

Okay this doesn't sound all that yummy but I can tell you it was quite tasty. I used a cornbread that I made myself instead of using the boxed kind but I'm posting the recipe just as the source posted. I found this recipe in the October Family Circle magazine. I used this as a main dish and it was quite filling.

Ingredients
Dressing:
1 Tbs. cider vinegar
1 tsp. Dijon mustard
1/4 tsp. salt
1/4 tsp. black pepper
2 Tbs. olive oil
Salad:
1 package (8.5 oz.) corn muffin mix (such as Jiffy)
2 ears corn, shucked
4 ounces fresh green beans, trimmed and cut into 1-inch lengths
4 ounces fresh yellow wax beans, trimmed and cut into 1-inch lengths
1/2 cups shredded reduced-fat sharp cheddar cheese (6 ounces)
1 large tomato, chopped
1 small sweet red pepepr, cut into 1-inch strips
3 scallions, including green tops, thinly sliced
1/2 cup chopped fresh basil
Directions
1. Dressing: Whisk vinegar, mustard, salt and pepper in a large bowl; slowly whisk in oil. Let stand.
2.Salad: Prepare corn muffin mix in 8-inch square baking dish according to package directions. Cool completely, then cut into 1-inch cubes (5 cups). Heat oven to 400 degrees F. Place cornbread cubes in a single layer on a baking sheet and bake, stirring once, 8 to 10 minutes or until lightly toasted. Cool.
3. Bring a large pot of salted water to a boil. Add corn and cook 5 minutes. Add beans andcook 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).
4. In serving bowl combine beans, corn, cheese, tomato, pepper, scallions, basil and dressing; toss to combine. Add cornbread and toss gently. Serve immediately.