Recipe courtesy of
Episode: Tex-Mex Two Step
Shredded Tex-Mex Salad with Creamy Lime Dressing
Total:
1 hr 20 min
Active:
20 min
Yield:
4 to 6 servings
Level:
Easy
Total:
1 hr 20 min
Active:
20 min
Yield:
4 to 6 servings
Level:
Easy

Ingredients

  • Butter, for preparing 8 by 8-inch glass pan
  • One 8.5-ounce box cornbread mix (recommended: Jiffy)
  • 1 large egg
  • 1/3 cup milk
  • One 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
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

Directions

Special equipment: glass trifle dish blender

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:

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.

IDEAS YOU'LL LOVE

Tex­-Mex Tuna Sandwich

Recipe courtesy of Hilah Johnson

Tex-Mex Gooey Casserole

Recipe courtesy of No Author

Spicy Tex-Mex Pita Burgers

Hot and Sour Shredded Salad

Shredded Red Leaf Salad with Creamy Red Wine Vinaigrette

Recipe courtesy of Dave Lieberman

Warm Shredded Lamb Salad with Mint and Pomegranate

Asian Braised Beef Shank with Hot and Sour Shredded Salad

Cooking Tips

How to Poach Eggs Perfectly

Watch videos from Cooking Channel shows and chefs. Learn to prepare feature recipes and relive your favorite moments

On TV

Good Eats

10am | 9c

Good Eats

10:30am | 9:30c

Good Eats

11am | 10c

Good Eats

11:30am | 10:30c

Man Fire Food

12pm | 11c

Man Fire Food

12:30pm | 11:30c

Man Fire Food

1pm | 12c

Man Fire Food

1:30pm | 12:30c

Emeril's Florida

2:30pm | 1:30c

Cheap Eats

6pm | 5c

Cheap Eats

6:30pm | 5:30c

Cheap Eats

7pm | 6c

Cheap Eats

7:30pm | 6:30c
On Tonight
On Tonight

Cheap Eats

8pm | 7c

Cheap Eats

8:30pm | 7:30c

Cheap Eats

9pm | 8c

Cheap Eats

9:30pm | 8:30c

Cheap Eats

10pm | 9c

Cheap Eats

10:30pm | 9:30c

Good Eats

11pm | 10c

Good Eats

11:30pm | 10:30c

Cheap Eats

12am | 11c

Cheap Eats

12:30am | 11:30c

Cheap Eats

1am | 12c

Cheap Eats

1:30am | 12:30c

Cheap Eats

2am | 1c

Cheap Eats

2:30am | 1:30c

Good Eats

3am | 2c

Good Eats

3:30am | 2:30c