Mexican Panzanella Salad (Cornbread Salad) - cooking recipe

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

Preparation

Dressing:
Add one tablespoon vinegar to milk and allow to set for 5 minutes.
Whisk together all the dressing ingredients in a bowl until smooth.
Note: Dressing can be made up to 2 days in advance and stored, covered in the refrigerator.
Assemble Salad:
In small bowl mix chopped avocados and lime juice; set aside.
In a small bowl, combine the tomatoes, onions, peppers, and 2 tablespoons cilantro; set aside.
In large serving bowl spread 1/2 of corn bread over the bottom.
Top cornbread with lettuce, then 1/2 of black beans.
Spread 1/2 of tomato mixture over beans.
Top with 1/2 of corn, 1/2 of cheese and 1/2 of avocado/lime mixture.
Spoon 1/2 of dressing on top.
Sprinkle 1/2 of bacon crumbles and 2 tablespoons cilantro on top.
Repeat layer process, topping with bacon and cilantro.
Cover and chill for several hours before serving.