Southwestern Panzanella with Tomatillos

Southwestern Panzanella from Chef Jim Vido using tomatillos.

Ingredients

1# loaf day old bread (ie. French loaf)

1 1/4 cups roasted/grilled corn

1 1/4 cups black beans

2 medium sweet bell peppers (orange, yellow, red or mix of), diced

1 small jalapeno, seeded and diced

1/2 red onion, diced

4-6 tomatillos, husked and chopped

3/4 cup queso fresco, crumbled

olive oil

salt and cracked black pepper

chopped cilantro

Avocado-Cilantro dressing (recipe below)

Directions

Preheat grill, or grill pan on stove. Half loaf of bread lengthwise and drizzle with olive oil, salt and cracked pepper. Grill bread until nice and charred. Cool bread to touch, then cut into 1" cubes. In a large bowl, combine bread, corn, black beans, onion, peppers, tomatillos and toss with dressing. Top with queso fresco and cilantro.

Avocado-Cilantro Dressing Ingredients

1 avocado, seeded and chopped

2 cloves garlic, smashed

1/2 shallot, chopped

1 small-medium tomatillo, husked

1/2 bunch cilantro

2 tsp Dijon mustard juice from half of a lime

1 Tbs honey

1/2 cup Greek yogurt or Mexican crema

salt and cracked black pepper to taste

Avocado-Cilantro Dressing Directions

Combine all except yogurt/crema in a food processor and process until smooth. Add yogurt/crema and process until completely combined. Can add water to thin if needed. Adjust flavor with salt, pepper, lime juice.