Food Network UK

Shredded Tex-Mex Salad with Creamy Lime Dressing

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

  • Technique: Using Butter You could replace butter with Stork margarine. It's easy to use and comes in blocks, tubs and liquid for any kind of dish from sweet baking to savoury meals. I know this Tell me more 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 Technique: Chop To cut large ingredients or dishes into smaller chunks using a sharp knife. You can chop using a serrated blade fitted inside your food processor. I know this Teach me, please chopped
  • 1 head cos lettuce, cut into strips
  • 180g Technique: Grate Shredding a large ingredient to produce small, evenly-sized morsels. You can grate ingredients using a grating disc fitted inside your food processor. I know this Teach me, please grated Monterey jack cheese
  • 180g Technique: Grate Shredding a large ingredient to produce small, evenly-sized morsels. You can grate ingredients using a grating disc fitted inside your food processor. I know this Teach me, please grated Cheddar
  • Creamy lime dressing

  • For the creamy lime dressing:

  • 30g freshly Technique: Chop To cut large ingredients or dishes into smaller chunks using a sharp knife. You can chop using a serrated blade fitted inside your food processor. I know this Teach me, please 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

Use imperial measurements

Method

How to make Shredded Tex-Mex Salad with Creamy Lime Dressing

Preheat oven to 200°C/ gas mark 7.

For the dressing, Technique: Blend Mixing two or more ingredients with another so that they combine together as one mixture. You can also use the main blade of a food processor to blend. I know this Teach me, please 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 Technique: Using Butter You could replace butter with Stork margarine. It's easy to use and comes in blocks, tubs and liquid for any kind of dish from sweet baking to savoury meals. I know this Tell me more 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.