Delicious Tex-Mex salad is best topped off with cool lime dressing

Robin McDaniel
A pretty presentation and a refreshing lime dressing make this Tex-Mex salad a summer hit.

A pretty presentation and a refreshing lime dressing make this Tex-Mex salad a summer hit.

Hot days call for a cool salad. This hearty Tex-Mex salad is made even more of a summertime treat with the addition of the creamy lime dressing. The refreshing taste of the dressing compliments the zesty layers of the salad. Homemade cornbread croutons are just the right topping.

Sunny Anderson of The Food Network provides this recipe for her viewers and Blount Today readers. One variation from the McDaniel kitchen is that I used about a cup of the small grape tomatoes and cut them in half instead of seeding and chopping regular tomatoes.

Have a copy of the recipe handy if you take this salad to family or community gatherings as it is sure to be requested.

Shredded Tex-Mex Salad with Creamy Lime Dressing

1 (8.5-ounce) box cornbread mix (recommended: Jiffy)

1 large egg

1/3 cup milk

1 (15.5-ounce) can black beans, rinsed and drained

1 packet Sazon seasoning (located with the taco seasoning packages)

salt and 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 cheese

Preheat oven to 400 degrees and prepare cornbread according to package directions. Lightly coat 8-by-8 inch pan with non-stick spray. Evenly spread cornbread mixture into prepared pan. Bake according to directions on box.

Remove from oven and cool in pan for 10 minutes. Remove cornbread from pan to cool completely. When ready to serve, cut the cornbread into 1/2-inch croutons.

Mix together the beans with sazon and season with salt and pepper. Toss the salsa with the tomatoes.

Toss the lettuce with 3/4 cup 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 salsa mixture, Cheddar cheese, the dressed romaine lettuce and topped with the cornbread croutons. Serve the remaining dressing on the side.

Creamy Lime Dressing

2 tablespoons freshly chopped cilantro leaves

1 tablespoon red wine vinegar

1 tsp. lime zest

1/2 cup sour cream

1 clove garlic, minced

1 tablespoon honey

1/2 cup extra-virgin olive oil

salt and pepper to taste

Blend all the ingredients except the olive oil until smooth. Slowly add the olive oil until incorporated.

Season to taste with the salt and pepper.

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