Mexican Panzanella Salad (cornbread Salad)

Total Time: 2 hrs 30 mins Preparation Time: 30 mins Cook Time: 2 hrs

Ingredients

• Servings: 10
• 6 -7 cups cornbread, torn into small pieces (day old works best)
• 10 slices bacon, crispy and crumbled
• 2 (15 ounce) cans black beans, rinsed and drained
• 2 cups fresh sweet corn (cooked) or 2 (11 ounce) cans whole kernel corn, drained
• 1 head romane lettuce, shredded
• 3 large slicing tomatoes, chopped
• 1 green bell pepper, seeded and chopped (or poblano)
• 1 red pepper, seeded and chopped
• 1 cup green onion, chopped
• 6 tablespoons cilantro, chopped (adjust to taste)
• 2 cups shredded cheddar cheese
• 2 avocados, chopped
• 1 lime, juice of
• 1 cup milk
• 1 tablespoon cider vinegar
• 1 cup mayonnaise
• 1 cup sour cream
• 2 tablespoons chipotle chiles in adobo, seeded and diced (adjust to taste)
• 1 tablespoon adobo sauce (adjust to taste)
• 1 jalapeno, minced (optional)
• 1 tablespoon minced red onion
• 2 tablespoons cilantro, minced
• 1 garlic clove, minced
• 1 teaspoon lemon juice
• 1/2 teaspoon sugar (adjust to taste)
• 1/2 teaspoon salt
• 1/4 teaspoon pepper

Recipe

• 1 dressing:.
• 2 add one tablespoon vinegar to milk and allow to set for 5 minutes.
• 3 whisk together all the dressing ingredients in a bowl until smooth.
• 4 note: dressing can be made up to 2 days in advance and stored, covered in the refrigerator.
• 5 assemble salad:.
• 6 in small bowl mix chopped avocados and lime juice; set aside.
• 7 in a small bowl, combine the tomatoes, onions, peppers, and 2 tablespoons cilantro; set aside.
• 8 in large serving bowl spread 1/2 of corn bread over the bottom.
• 9 top cornbread with lettuce, then 1/2 of black beans.
• 10 spread 1/2 of tomato mixture over beans.
• 11 top with 1/2 of corn, 1/2 of cheese and 1/2 of avocado/lime mixture.
• 12 spoon 1/2 of dressing on top.
• 13 sprinkle 1/2 of bacon crumbles and 2 tablespoons cilantro on top.
• 14 repeat layer process, topping with bacon and cilantro.
• 15 cover and chill for several hours before serving.