Santa Fe Cobb Salad

August 12, 2010

This Cobb Salad gets a Mexican twist with the addition of black beans, green pepper and jicama.

Makes 6 servings

  • Salad
  • 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
  1. Place mixed greens on a large platter. Arrange diced vegetables, beans and grated cheese in parallel rows across the top of the salad greens.
  2. Scatter tortilla chips over the vegetables.

Lime Cilantro Vinaigrette Dressing

  • 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
  1. 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

Posted in: Recipes, Salads