Mexican Panzanella Salad (Cornbread Salad)
Food.com
Food.com
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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

Instructions

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