Mexican Panzanella Salad Cornbread Salad

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
• 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

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