Monday, August 21, 2017

FOOD FOR THE SOUL – Mexican Panzanella Salad

June 3, 2011 by Las Vegas Black Image Magazine  
Filed under Food


The traditional panzanella salad has been given a remix, by adding Mexican flavors for a unique twist. This hearty and flavorful salad is great for the warm summer months. Enjoy the Mexican Panzanella, a fresh way to enjoy this great cuisine. Bon appetit!
Preheat oven to 400 degrees F. In a large bowl toss the bread with 4 Tbsp. of olive oil and season with salt and pepper. Pour out on a sheet pan and bake until golden brown, 15 minutes. Set aside for cooling. Place the next 8 ingredients in a large bowl.
For the vinaigrette whisk all the ingredients together or shake in a jar. Pour the vinaigrette over the vegetables. Add the cheese and toss lightly. Set aside for 15 minutes. Finally, toss in the bread cubes, garnish with cilantro and serve at room temperature.

Serves 6- 8

Beverly Lee Private Chef & Culinary Instructor www.chefbevlee.com • (702) 232-5430

SALAD
Good olive oil
1 loaf French bread, cut into 1-inch cubes
Salt
1 hothouse cucumber, unpeeled, seeded, and sliced ¼ inch thick
1 medium jicama, chopped into bite-
size pieces
1½ cups fresh corn, cut from the cob or frozen, thawed
1 can black beans, rinsed and drained
1 red pepper, medium dice
1 green bell pepper, medium dice
1 pint cherry tomatoes, halved
½ red onion, sliced half rounds
1 cup Mexican cheese, crumbled
Chopped cilantro for garnish

VINAIGRETTE
2 cloves garlic, minced
1 tsp dry oregano
1 tsp cumin
½ tsp Dijon mustard
¼ cup lime juice
Salt and pepper
½ cup olive oil
Honey or agave to cut through sharp lime taste, if needed

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Comments

One Response to “FOOD FOR THE SOUL – Mexican Panzanella Salad”
  1. Charles Tureaud says:

    We don’t. Thank you for your comments.

    Report this comment

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