La Belle Cuisine
Shredded Tex-Mex Salad with
Creamy Lime Dressing
Recipe courtesy Sunny Anderson, 2008
Food Network Show:
Cooking for Real
Episode: Tex Mex Two Step
Prep Time: 20 min
Inactive Prep Time: 40 min
Cook Time: 20 min
Level: Easy
Serves: 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
[Doesn't this recipe just cry out
for avocado and ripe olives?!?]
Special equipment: glass trifle dish
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 cup 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
