Mexican Panzanella Salad (Cornbread Salad)

“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.”
2hrs 30mins

Ingredients Nutrition


  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.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a