Mexican Panzanella Salad (Cornbread Salad) Recipe

Directions:

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.