Mexican Panzanella Salad (Cornbread Salad) Recipe

Name: Mexican Panzanella Salad (Cornbread Salad)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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.

1632

kcal

Calories

112

Fat

102

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 28 ingredients. The key ingredients include: 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, and more.

Yes, Mexican Panzanella Salad (Cornbread Salad) falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Mexican Panzanella Salad (Cornbread Salad)

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