Wednesday, June 3, 2009

Tex Mex Salad

This is fantastic at a potluck and it doesn't hurt that the dressing is soooo irresistible that you'll want to pour it on everything on your plate! Make this in a glass trifle dish or a deep glass bowl for the "wow" factor.


Layered Tex Mex Salad


3 large store bought corn muffins
1 (15.5-ounce) can black beans, drained and rinsed
1 packet sazon seasoning (If you cannot find this I used 1 Tbl. cumin)
Salt and freshly ground black pepper
1 cup salsa
2 tomatoes, seeded and chopped
1 head romaine lettuce, cut into strips
1 1/2 cups grated Monterey jack cheese
1 1/2 cups grated Cheddar cheese

Mix together the beans with the sazon (or cumin) and season with salt and pepper. Toss the salsa with the tomatoes. When ready to serve, break up cornbread in large chunks. Toss the lettuce with 3/4 cups of the dressing. In a clear trifle dish, start with a layer of the black beans followed by the Monterey jack cheese, the tomato salsa mixture, the Cheddar cheese, the dressed romaine and top with the cornbread croutons. Serve immediately with 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


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. Pour it on everything that you eat that day. Yes, it's that good.

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