Santa Fe Cobb Salad
August 12, 2010This Cobb Salad gets a Mexican twist with the addition of black beans, green pepper and jicama. Chicken, shrimp, or tofu are possible additions for this Santa Fe Cobb Salad recipe, offering an extra dose of protein and flavor. Topped with a delicious homemade lime cilantro vinaigrette dressing, this salad is delightfully refreshing.
Santa Fe Cobb Salad Recipe
Makes 6 servings
Santa Fe Cobb Salad
Ingredients
- 6 cups bite-sized pieces mixed greens
- 1 medium tomato, diced
- 1/4 cup diced red onions 1 cup peeled and diced jicama
- 1 cup seeded and diced green bell pepper
- 2 ears sweet corn, kernels cut from cob
- 1/4 cup diced avocado
- 1/4 cup canned black beans, rinsed and drained
- 1/4 cup shredded, low-fat Monterey Jack cheese
- 1 cup baked tortilla chips, lightly crumbled
Preparation
- Place mixed greens on a large platter. Arrange diced vegetables, beans and grated cheese in parallel rows across the top of the salad greens.
- Scatter tortilla chips over the vegetables.
Lime Cilantro Vinaigrette Dressing
Ingredients
- 3/4 cup tomato juice
- 1 jalapeno pepper, seeded
- Juice of 1 lime
- 10 sprigs cilantro
- 1/4 teaspoon ground cumin
- 1/2 teaspoon ground oregano
- 1 teaspoon salt
- 1/3 cup extra
- 2 virgin olive oil, optional
Preparation
- Combine all ingredients in a blender or food processor fitted with a metal blade. Process or blend to combine. At the table pour dressing over top; toss and serve.
Note: Eight ounces cooked chicken, shrimp, or diced firm tofu may also be added
We hope you enjoy this Santa Fe Cobb Salad recipe!
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