Recipe courtesy of Sunny Anderson
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 Gooey Casserole

Recipe courtesy of No Author

Tex­-Mex Tuna Sandwich

Recipe courtesy of Hilah Johnson

Spicy Tex-Mex Pita Burgers

Recipe courtesy of Kellogg Company

Hot and Sour Shredded Salad

Warm Shredded Lamb Salad with Mint and Pomegranate

Shredded Red Leaf Salad with Creamy Red Wine Vinaigrette

Recipe courtesy of Dave Lieberman

Asian Braised Beef Shank with Hot and Sour Shredded Salad

Shredded Pork Summer Rolls

Recipe courtesy of Kelsey Nixon

Cooking Tips 3 Videos

Step-by-step photos

Eggs 101: Poached 01:24

These easy steps will have you poaching eggs to perfection in no time.

Similar Topics:

On TV

Unwrapped 2.0

7:30am | 6:30c

Unwrapped 2.0

8:30am | 7:30c

Unwrapped

9am | 8c

Unwrapped

9:30am | 8:30c

Donut Showdown

10:30am | 9:30c

Donut Showdown

11am | 10c

Sugar Showdown

11:30am | 10:30c

Sugar Showdown

12pm | 11c

Sugar Showdown

12:30pm | 11:30c

Cupcake Wars

1pm | 12c

Cake Hunters

5:30pm | 4:30c

Carnival Eats

6:30pm | 5:30c

Carnival Eats

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

The Best Thing I Ever Ate

8pm | 7c

Food: Fact or Fiction?

10:30pm | 9:30c

Good Eats

11pm | 10c

Good Eats

11:30pm | 10:30c

Good Eats

3am | 2c

Good Eats

3:30am | 2:30c

So Much Pretty Food Here