Tex-mex Salad with Creamy Lime Dressing

Ingredients

• Butter
• 1 box (8.5 oz) Cornbread mix
• 1 Egg large
• 1/3 cup Milk
• 1 can (15.5 oz) Black beans drained and rinsed
• 1 package Sazon seasoning
• Salt to taste
• Pepper to taste
• 1 cup Salsa
• 2 Tomato seeded and chopped
• 1 head Romaine cut into strips
• 1 1/2 cups Monterey jack cheese grated
• 1 1/2 cups Cheddar grated
• Creamy Lime Dressing
• 2 tablespoon Cilantro chopped
• 1 tablespoon Red wine vinegar
• 1 teaspoon Lime zest
• 1/2 cup Sour cream
• 1 clove Garlic smashed
• 1 tablespoon Honey
• 1/2 cup Extra virgin olive oil
• Salt to taste
• Pepper to taste

Instructions

1. 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.
2. For the Creamy Lime Dressing:
3. 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.