International Recipes: Tex-Mex Salad

If you’re looking to add some zest to suppertime, consider a Tex-Mex recipe! Tex-Mex meals are often filling and flavourful, and Tex-Mex salad is no exception. It has just the right amount of substance to balance the lightness of a salad, as well as a blend of flavours that is nothing short of sensational. So if you’re in the mood for something unique that is easy to share with a large group, try this recipe. It’s sure to be a hit!

110 UK P2P International Recipes Tex Mex_1b01 copy

Infographic Roundup

Estimated Time

40 minutes

Serving

4 – 6 people

Ingredients

  • Butter (for preparing 20 x 20cm glass pan)
  • 240g box cornbread mix
  • 1 large egg
  • 80ml milk
  • 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 of lettuce, cut into strips
  • 180g grated Monterey Jack cheese
  • 180g grated cheddar cheese
  • 20x20cm glass pan
  • Glass trifle dish

Lime Dressing Ingredients 

  • 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

Directions

  1. Preheat: Set your oven to 200°C.
  1. Dressing: Blend all ingredients except the olive oil until smooth. While the blender is running, slowly drizzle in the oil until fully incorporated. Season to taste with salt and pepper.
  1. Cornbread: Grease a 20x20cm glass pan with butter. Stir the cornbread mix with egg and milk. Evenly spread into pan and bake for 20 minutes. Remove from oven and let it cool for 10 minutes. Once it’s cooled, cut the cornbread into 1 cm croutons.
  1. Salad: Mix the beans with the Sazon and season with salt and pepper. Toss the salsa with the tomatoes.
  1. Toss the lettuce with 190ml of the lime dressing. In a clear trifle dish, layer your Tex-Mex Salad; beginning with the black beans, followed by Monterey Jack cheese, tomato salsa mixture, cheddar cheese, dressed romaine and finally the cornbread croutons. Serve with the remaining dressing on the side.

As this recipe is sure to be enjoyed by anyone who tastes it, be prepared to make twice the amount for bigger get-togethers. The more you make it, the more you can refine it to find that perfect blend of flavour!

References

1Anderson, S. (n.d.). Shredded tex-mex salad with creamy lime dressing. Retrieved 20 July 2015 from http://www.foodnetwork.co.uk/recipes/shredded-tex-mex-salad-with-creamy-lime-dressing.html

About 

Eddie Rybarski is a copywriter at Enova International, Inc. He has previously worked as a multimedia journalist in television news and managed a pedicab company in Chicago. In his spare time he enjoys running, biking, golfing, and competing in fantasy sports leagues.

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