Shredded Tex-Mex Salad with Creamy Lime Dressing

Ingredients

  • Special equipment: blender
  • Salt and freshly ground black pepper
  • ½ cup extra-virgin olive oil
  • 1 tablespoon honey
  • 1 clove garlic, smashed
  • ½ cup sour cream
  • ¼ cup lime juice
  • + 17 more ingredients
    • 1 teaspoon lime zest
    • 1 tablespoon red wine vinegar
    • 2 tablespoons freshly chopped cilantro leaves
    • Special equipment: glass trifle dish
    • 1 ½ cups grated Cheddar
    • 1 ½ cups grated Monterey jack cheese
    • Creamy Lime Dressing, recipe follows
    • 1 head romaine lettuce, cut into strips
    • 2 tomatoes, seeded and chopped
    • 1 cup salsa
    • Salt and freshly ground black pepper
    • 1 packet sazon seasoning
    • 1 (15.5-ounce) can black beans, drained and rinsed
    • 1/3 cup milk
    • 1 large egg
    • 1 (8.5-ounce) box cornbread mix (recommended: Jiffy)
    • Butter, for preparing 8 by 8-inch glass pan

1. 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. Mi...

View full recipe at SpringPad

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