Shredded Tex-Mex Salad with Creamy Lime Dressing

There's a whole lotta salad making up this monster of a meal.

  • Preparation Time20 mins
  • Cooking Time20 mins
  • Serves4
  • DifficultyEasy
Butter, for preparing 20 by 20-cm glass pan
1 (240g) box cornbread mix (recommended: Jiffy)
1 large egg
80ml milk
1 (440g) can black beans, drained and rinsed
1 packet sazon seasoning
Salt and freshly ground black pepper
225g salsa
2 tomatoes, seeded and chopped
1 head romaine lettuce, cut into strips
180g grated Monterey jack cheese
180g grated Cheddar
Creamy lime dressing

For the creamy lime dressing

30g freshly chopped coriander leaves
1 tbsp red wine vinegar
1 tsp lime zest
65ml lime juice
125ml soured cream
1 clove garlic, smashed
1 tbsp honey
125ml extra-virgin olive oil
Salt and freshly ground black pepper
Special equipment: glass trifle dish
Special equipment: blender

Preheat oven to 200°C/ gas mark 7.

For the 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.

Grease a 20 by 20cm 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 ten 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 1cm croutons.

Toss the lettuce with 190ml 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.

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