Shredded Tex-Mex Salad with Creamy Lime Dressing

Recipe courtesy Sunny Anderson, 2008

Show: Cooking for RealEpisode: Tex Mex Two Step

Rated: 4 stars out of 5Rate itRead users' reviews (56)

RECIPE
COMMENTS & REVIEWS(56)

Cook Time:
20 min
Level:
Easy
Yield:
4 to 6 servings

Times:

Prep: 20 min
Inactive Prep: 40 min
Cook: 20 min
Total:: 1 hr 20 min

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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

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.

Creamy Lime Dressing:

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

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.

Yield: 1 1/2 cups

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Comments & Reviews

recipe Shredded Tex-Mex Salad with Creamy Lime Dressing
Penny Rancho Cordova, CA 10-19-2009
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Awesome dressing!!
Rated: 5 stars out of 5

I haven't made the full salad, but made the creamy lime dressing and it is incredible!! I even made it with fat free sour... cream and you would never know. I also made another version of this dressing with no honey and have used this on eggs, tacos, and other items. I LOVE THIS DRESSING! New go-to favorite. Thanks Sunny!Read more
recipe Shredded Tex-Mex Salad with Creamy Lime Dressing
Krista Bardstown, KY 08-24-2009
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delicious!
Rated: 5 stars out of 5

i used taco seasoning with the black beans, and i left the cilantro out of the dressing. i thought it was fantastic! my... husband and 17 month old loved it too! and the dressing was sooooo good! a definate keeper in our house!Read more
recipe Shredded Tex-Mex Salad with Creamy Lime Dressing
Tosha Fairfax, VA 07-21-2009
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Just ok
Rated: 3 stars out of 5

The salad was just ok. I thought it might have more flavor and it definitely didn't stay well as leftovers.
recipe Shredded Tex-Mex Salad with Creamy Lime Dressing
Cheryl Bradenton, FL 07-14-2009
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Ladies loved it!
Rated: 5 stars out of 5

The presentation was great! I used my punch bowl and the ladies loved it. The layered colors made it very pretty too. It... was the perfect lunch for our card group of six ladies. Thanks.Read more
recipe Shredded Tex-Mex Salad with Creamy Lime Dressing
Alex Colleyville, TX 06-30-2009
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sour cream was wrong
Rated: 3 stars out of 5

Just an OK dressing.
recipe Shredded Tex-Mex Salad with Creamy Lime Dressing
Alexa Tallahassee, FL 06-15-2009
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So easy and so good!
Rated: 5 stars out of 5

This was without a doubt the best salad I've ever had! The dressing recipe makes double what the salad calls for, so I just... halved it, and I also omitted the sazon seasoning.Read more