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    You are in: Home / Recipes / Mexican Panzanella Salad (Cornbread Salad) Recipe
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    Mexican Panzanella Salad (Cornbread Salad)

    Mexican Panzanella Salad (Cornbread Salad). Photo by threeovens

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    Total Time:

    Prep Time:

    Cook Time:

    2 hrs 30 mins

    30 mins

    2 hrs

    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.

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    Units: US | Metric

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

    Ratings & Reviews:

    • on July 14, 2009


      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.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on July 14, 2009


      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.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Mexican Panzanella Salad (Cornbread Salad)

    Serving Size: 1 (307 g)

    Servings Per Recipe: 10

    Amount Per Serving
    % Daily Value
    Calories 459.4
    Calories from Fat 275
    Total Fat 30.6 g
    Saturated Fat 9.1 g
    Cholesterol 35.0 mg
    Sodium 520.0 mg
    Total Carbohydrate 37.7 g
    Dietary Fiber 10.7 g
    Sugars 5.8 g
    Protein 13.0 g

    The following items or measurements are not included:


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