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Shredded Tex-Mex Salad with Creamy Lime Dressing

Sunny Anderson
  • 80 minutes
  • Serves 4 to 6

INGREDIENTS

1 15.5 ounce can

Black beans

2 tbsp

Cilantro, leaves

1 clove

Garlic

1 tsp

Lime, zest

1

head Romaine lettuce

2

Tomatoes

1

Egg, large

1 tbsp

Honey

1

Lime dressing, Creamy

1/4 cup

Lime juice

1 cup

Salsa

1

box Cornbread mix

2

Salt and freshly ground black pepper

1

packet Sazon seasoning

1/2 cup

Olive oil, extra-virgin

1 tbsp

Red wine vinegar

1

Butter

1 1/2 cups

Cheddar, grated

1/3 cup

Milk

1 1/2 cups

Monterey jack cheese, grated

1/2 cup

Sour cream