Shredded Tex-Mex Salad with Creamy Lime Dressing

Name: Shredded Tex-Mex Salad with Creamy Lime Dressing
Prep time: 1 h 20 min
Cook time: 1 h 20 min
Total time: 1 h 20 min
Yield: 6
Cuisine: Global
Ingredients: 6 servings Butter, for preparing 8 by 8-inch glass pan; 439 grams black beans, drained and rinsed; 355 milliliters grated Cheddar; 2 Tbsps freshly chopped cilantro leaves; 241 grams box cornbread mix (recommended: Jiffy); 1 large egg; 1 clove garlic, smashed; 1 Tbsp honey; 59 milliliters lime juice; 1 teaspoon lime zest; 79 milliliters milk; 355 milliliters grated Monterey Jack cheese; 118 milliliters extra-virgin olive oil; 1 Tbsp red wine vinegar; 1 head romaine lettuce, cut into strips; 237 milliliters salsa; 6 servings Salt and freshly ground black pepper; 1 packet sazon seasoning; 118 milliliters sour cream; 2 tomatoes, seeded and chopped

The recipe Shredded Tex-Mex Salad with Creamy Lime Dressing can be made in about 1 hour and 20 minutes. This recipe serves 6. This main course has 633 calories, 25g of protein, and 36g of fat per serving. If you have garlic, egg, freshly cilantro leaves, and a few other ingredients on hand, you can make it. If you like this recipe, you might also like recipes such as Mason Jar Tex Mex Quinoa & Tangy Cilantro Lime Creamy Dressing, Mason Jar Tex Mex Quinoa & Tangy Cilantro Lime Creamy Dressing, and Tex-Mex Chopped Chicken Salad with Cilantro-Lime Dressing.

Instructions

Watch how to make this recipe.

Special equipment: glass trifle dish blender

Equipment you will use

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.

Ingredients you will need

Cornbread Mix

Butter

Spread

Milk

Egg

Equipment you will use

Oven

Frying Pan

Remove from oven and cool in pan for 10 minutes.

Equipment you will use

Oven

Frying Pan

Remove from pan to cool completely.

Equipment you will use

Frying Pan

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.

Ingredients you will need

Monterey Jack Cheese

Salt And Pepper

Black Beans

Cornbread

Croutons

Tomato

Cheddar Cheese

Lettuce

Romaine

Beans

Salsa

Sazon Completa

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.

Ingredients you will need

Salt And Pepper

Olive Oil

Cooking Oil

Equipment

Blender

Oven

Frying Pan

Recommended wine: Chardonnay, Sauvignon Blanc, Gruener Veltliner

Chardonnay, Sauvignon Blanc, and Gruener Veltliner are my top picks for Salad. Sauvignon Blanc and Gruner Veltliner both have herby notes that complement salads with enough acid to match tart vinaigrettes, while a Chardonnay can be a good pick for creamy salad dressings. One wine you could try is Brick & Mortar Manchester Ridge Vineyard Chardonnay. It has 4.9 out of 5 stars and a bottle costs about 40 dollars.