Shredded Tex-Mex Salad with Creamy Lime Dressing

TOTAL TIME: 1 hr 20 min
Prep: 20 min
Inactive Prep: 40 min
Cook: 20 min
YIELD: 4 to 6 servings


  • 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
        recipe tools


        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.
        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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