Layered Tex Mex Salad With Creamy Lime Dressing
- Ready In:
- 40mins
- Ingredients:
- 21
- Serves:
-
8
ingredients
- butter, for preparing 8 by 8-inch glass pan
- 1 (8 1/2 ounce) box cornbread mix (recommended ( Jiffy)
- 1 large egg
- 1⁄3 cup milk
- 1 (15 1/2 ounce) can black beans, drained and rinsed
- 1 Sazon Goya seasoning, packet
- salt & freshly ground black pepper
- 1 cup salsa
- 2 tomatoes, seeded and chopped
- 1 head romaine lettuce, cut into strips
- 1 1⁄2 cups monterey jack cheese, grated
- 1 1⁄2 cups cheddar cheese, grated
- 2 tablespoons cilantro leaves, freshly chopped
- 1 tablespoon red wine vinegar
- 1 teaspoon lime zest
- 1⁄4 cup lime juice
- 1⁄2 cup sour cream
- 1 garlic clove, smashed
- 1 tablespoon honey
- 1⁄2 cup extra virgin olive oil
- salt & freshly ground black pepper
directions
- Preheat oven to 400 degrees F.
- Grease an 8 by 8-inch glass pan with butter. Stir together the cornbread mix with the egg and milk.
- Evenly spread into prepared pan and bake on the middle rack for 20 minutes.
- Remove from oven and cool in pan for 10 minutes.
- Remove from pan to cool completely.
- Mix together the beans with the sazon and season with salt and pepper.
- Toss the salsa with the tomatoes.
- When ready to serve, cut the cornbread into 1/2-inch croutons.
- Toss the lettuce with 3/4 cups of the dressing. 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.
- Serve the remaining dressing on the side.
- For the dressing, use a blender and blend all the ingredients except the olive oil until smooth.
- While machine is running, slowly drizzle in the oil until incorporated.
- Season, to taste, with salt and pepper.
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Reviews
RECIPE SUBMITTED BY
Penny Stettinius
United States
Realtor in both Louisiana and Mississippi
Cooking destresses me.