Roasted Green and Yellow Bean Salad

Preheat oven to 375 degrees F. Line two baking sheets with parchment or baking paper; lay pieces of ham onto one of the baking sheets. Spread diced cornbread on the second baking sheet in a single layer; lightly spray with non stick vegetable oil spray and place in the oven for 3-5 minutes, turning cornbread croutons over or until lightly golden and dry. Allow the ham to dry out until crispy like a potato chip or about 10 minutes. Remove both baking sheets as they cook and set aside to cool.

Meanwhile, add water and salt to a large oven proof skillet; bring to a simmer and stir in the beans. Bring to a simmer, stirring for three minutes then drain liquid from skillet. Toss in oil, coating beans well, then put skillet in oven, cooking for 6-8 minutes, stirring occasionally. In a large bowl, whisk together the Marzetti® Roasted Garlic Italian Vinaigrette Dressing, Dijon mustard, rosemary, mustard seeds and pepper. Stir in the beans, onions and cherry tomatoes.

Just before serving, crumble the ham and fold into the salad. Spoon into a serving dish and garnish with cornbread croutons. Can be chilled prior to serving or served at room temperature.