Mexican Panzanella Salad (Cornbread Salad)

Name: Mexican Panzanella Salad (Cornbread Salad)
Prep time: 30 min
Cook time: 2 h
Total time: 2 h 30 min
Yield: 10-12 serving(s)
Ingredients: 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

Submitted by Galley Wench

"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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photo by LucyS-D

Ready In:: 2hrs 30mins
Ingredients:: 27
Serves:: 10-12

ingredients

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 (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
¹⁄₂ teaspoon sugar (adjust to taste)
¹⁄₂ teaspoon salt
¹⁄₄ teaspoon pepper

directions

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.

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Reviews

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.

LucyS-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.

Susie D

RECIPE SUBMITTED BY

Galley Wench

Oro Valley, Arizona

"Life is not a journey to the grave with the intention of arriving safely in a pretty and well preserved body, but rather to skid in broadside . . . Chardonnay in one hand . . .chocolate in the other; the body thoroughly used up, totally worn out and screaming "WOO-HOO, what a ride!!"

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