Tex Mex Salad With Creamy Lime Dresing Recipes

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LAYERED TEX MEX SALAD WITH CREAMY LIME DRESSING



Layered Tex Mex Salad With Creamy Lime Dressing image

Wow! Gone Fishin had a 50th Birthday celebration and this was one of the featured dishes. **Use a trifle dish for displaying this beautiful salad. And, to be perfectly honest, we used the already made cornbread, found at Central Market, but should your local grocer not have that available, included are the instructions for an almost-as-easy cornbread. Fantastic with beef and chicken fajitas, Ninfa's hot sauce, tortillas, Recipe #368308, grilled vegetables, and margaritas! Bueno Fiesta! *Recipe by Sunny Anderson

Provided by Penny Stettinius

Categories     < 60 Mins

Time 40m

Yield 8 serving(s)

Number Of Ingredients 21

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

Steps:

  • 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.

Nutrition Facts : Calories 546.6, Fat 35.2, SaturatedFat 13.7, Cholesterol 75.9, Sodium 804.3, Carbohydrate 40.6, Fiber 8, Sugar 11.4, Protein 19.5

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