Layered Tex Mex Salad With Creamy Lime Dressing Recipes

TEX MEX LAYERED SALAD

Steps:

• Place dressing ingredients in a large bowl and use an electric mixer to combine until smooth. Set aside while you prepare the salad.NOTE: Please note that the video for this recipe shows adding mayonnaise to the dressing. That's an error- it's cream cheese!
• Layer the salad ingredients in a large glass bowl in the following order: 4 cups of lettuce, black beans, corn, avocado, red peppers, 2 more cups of lettuce, cheese, and olives. Spread the dressing on top. Then use a few sprinkles of chopped lettuce, cheese, olives and green onions to garnish the top. Cover and refrigerate for up to 2 hours, or serve immediately.

SHREDDED TEX-MEX SALAD WITH CREAMY LIME DRESSING

Steps:

• 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.
• 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.

TEX-MEX SALAD

Steps:

• Whisk 2 tablespoons whole-grain mustard, 1 tablespoon lime juice, 1 teaspoon red wine vinegar, 3 tablespoons olive oil, and salt; add 1/4 cup chopped cilantro. Grill 4 ears corn; cut off the kernels and toss with 1 can drainedblack beans, 1 diced red bell pepper, 4 sliced radishes and 3 chopped scallions. Toss with the dressing; season with salt and pepper.
• SERVES: 4; Calories: 360; Total Fat 13 grams; Saturated Fat: 2 grams; Protein: 12 grams; Total carbohydrates: 53 grams; Sugar: 20 grams Fiber: 13 grams; Cholesterol: 0 milligrams; Sodium: 499 milligrams

TEX MEX 7 LAYER SALAD

Steps:

• Place lettuce in a trifle dish.
• Top with beans.
• Mix corn layer ingredients together and place on top of beans.
• Mix avocado ingredients together and place on top of corn layer.
• Place tomato halve cut side up on the avocado layer; sprinkle with pepper and cilantro to taste.
• Mix dressing ingredients together and carefully spread on tomatoes.
• Top with cheese and garnish with olives and additional cilantro.

LAYERED TEX MEX SALAD WITH CREAMY LIME DRESSING

Steps:

• 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.
• For the dressing, use a blender and 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.