Shredded Tex-Mex Salad with Creamy Lime Dressing Recipe

Name: Shredded Tex-Mex Salad with Creamy Lime Dressing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Butter, for preparing 8 by 8-inch glass pan; 1 (8.5-ounce) box cornbread mix (recommended: Jiffy); 1 large egg; 1/3 cup milk; 1 (15.5-ounce) can black beans, drained and rinsed; 1 packet sazon seasoning; Salt and freshly ground black pepper; 1 cup salsa; 2 tomatoes, seeded and chopped; 1 head romaine lettuce, cut into strips; Creamy Lime Dressing, recipe follows; 1 1/2 cups grated Monterey jack cheese; 1 1/2 cups grated Cheddar; Special equipment: glass trifle dish; 2 tablespoons freshly chopped cilantro leaves; 1 tablespoon red wine vinegar; 1 teaspoon lime zest; 1/4 cup lime juice; 1/2 cup sour cream; 1 clove garlic, smashed; 1 tablespoon honey; 1/2 cup extra-virgin olive oil; Salt and freshly ground black pepper; Special equipment: blender

Servings: persons

Butter, for preparing 8 by 8-inch glass pan
1 (8.5-ounce) box cornbread mix (recommended: Jiffy)
1 large egg
1/3 cup milk
1 (15.5-ounce) can black beans, drained and rinsed
1 packet sazon seasoning
Salt and freshly ground black pepper
1 cup salsa
2 tomatoes, seeded and chopped
1 head romaine lettuce, cut into strips
Creamy Lime Dressing, recipe follows
1 1/2 cups grated Monterey jack cheese
1 1/2 cups grated Cheddar
Special equipment: glass trifle dish
2 tablespoons freshly chopped cilantro leaves
1 tablespoon red wine vinegar
1 teaspoon lime zest
1/4 cup lime juice
1/2 cup sour cream
1 clove garlic, smashed
1 tablespoon honey
1/2 cup extra-virgin olive oil
Salt and freshly ground black pepper
Special equipment: blender

1
Preheat oven to 400 degrees F. Grease an 8 by 8-inch glass pan with butter.
2
Stir together the cornbread mix with the egg and milk.
3
Evenly spread into prepared pan and bake on the middle rack for 20 minutes.
4
Remove from oven and cool in pan for 10 minutes.
5
Remove from pan to cool completely.
6
Mix together the beans with the sazon and season with salt and pepper.
7
Toss the salsa with the tomatoes.
8
When ready to serve, cut the cornbread into 1/2-inch croutons.
9
Toss the lettuce with 3/4 cups of the dressing.
10
In a clear trifle dish, layer the Tex-Mex Salad beginning with the black beans followed by the Monterey jack cheese, the tomato salsa mixture, the Cheddar, the dressed romaine and top with the cornbread croutons.
11
Serve the remaining dressing on the side.
12
Blend all the ingredients except the olive oil until smooth.
13
While machine is running, slowly drizzle in the oil until incorporated.
14
Season, to taste, with salt and pepper.

825

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 24 ingredients. The key ingredients include: Butter, for preparing 8 by 8-inch glass pan, 1 (8.5-ounce) box cornbread mix (recommended: Jiffy), 1 large egg, 1/3 cup milk, and more.

Yes, Shredded Tex-Mex Salad with Creamy Lime Dressing falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Shredded Tex-Mex Salad with Creamy Lime Dressing

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