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Shredded Tex-Mex Salad with Creamy Lime Dressing

This recipe creates a vibrant layered Tex-Mex salad in a trifle dish, featuring crumbled cornbread croutons, seasoned black beans, tomato salsa, shredded cheeses, and romaine lettuce, all bound together with a tangy and creamy lime dressing. It's designed for an impressive visual presentation and a mix of textures.
Print Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 1 hour 20 minutes
Course lunch/dinner
Cuisine American
Servings 4 people
Calories 6245.3 kcal

Equipment

  • 1 8x8 inch Glass Baking Pan
  • 2 Mixing Bowls At least two for various mixtures
  • 1 Trifle Dish For layered presentation
  • 1 Knife and Cutting Board
  • 1 Measuring Tools Cups and spoons

Ingredients
  

Main

  • Butter for preparing 8 by 8-inch glass pan
  • One 8.5-ounce box cornbread mix recommended: Jiffy
  • 1 large egg
  • 1/3 cup milk
  • One 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
  • 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

Instructions
 

  • 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 cups 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.

Notes

Ensure the cornbread is completely cooled before cutting; warm cornbread will crumble excessively when cubed. For the creamy lime dressing, whisk thoroughly or blend briefly to emulsify the oil, resulting in a smooth consistency. Layering in a clear trifle dish is key for the visual appeal of this salad, showcasing the different textures and colors. To prevent a soggy salad, ensure tomatoes are well-seeded to remove excess liquid, and add the dressing to the lettuce just before assembling. Serve immediately after layering to keep the cornbread croutons crisp and the lettuce fresh.