Mexican Panzanella Salad (Cornbread Salad)

Recipe by Galley Wench
READY IN: 2hrs 30mins
SERVES: 10-12




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