Mexican Panzanella Salad (Cornbread Salad)

Galley Wench's Note:

This beautiful layered salad is the perfect dish to take to the park for a picnic; the taste improves when made in advance. Cooking time includes chill time for salad.

• Total Time: 2 hrs 30 mins
• Prep 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 freshsweet 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

Dressing

• 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
• ½ teaspoon sugar (adjust to taste)
• ½ teaspoon salt
• ¼ teaspoon pepper

Directions:

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.

Reviews

[threeovens]

I really enjoyed this salad a lot. It is a clever adaptation of an Italian classic. I used store-bought cornbread which was very sweet. I love each and every ingredient and made it just as written. I am only sorry that it was too mushy to eat the next day as it made far more servings than stated. Great interpretation! Thanks for posting.

[Susie D]

This is pretty layered into a clear glass bowl with the presentation striking & colorful. That said, we preferred the salad mixed before serving. There is plenty of the flavorful dressing to coat everything & soften the dry cornbread, but not so much that it was unbearably soggy. Even the leftovers the next day were still flavorful & pleasing. The dressing used here is very good. I've had southern style cornbread salad many times & this southwest spin on it is excellent. This ended up being one of my favorites from the contest.