Mexican Cobb Salad

Cooking Light
Rather than make several individual servings, arrange this salad on one large platter and let guests serve themselves.
4 servings


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1 cup diced tomato
1 cup diced red onion
1 cup diced peeled jicama or carrot
1 cup diced green bell pepper
1 cup fresh corn kernels (about 2 large ears)
1 cup diced peeled avocado
1 (16-ounce) can black beans, rinsed and drained
1 cup (4 ounces) shredded reduced-fat Monterey Jack cheese
1 cup baked tortilla chips, coarsely crushed


Place 2 cups of mixed salad greens on each of 4 plates. Arrange 1/4 cup tomato, 1/4 cup onion, 1/4 cup jicama, 1/4 cup bell pepper, 1/4 cup corn, 1/4 cup avocado, and one-fourth of beans in individual rows over the salad greens. Sprinkle 1/4 cup Monterey Jack cheese and 1/4 cup crushed chips over each salad. Drizzle 1/4 cup Lime-Cilantro Vinaigrette over each salad.

Created date

April 2004

Nutritional Information

Calories 373
Caloriesfromfat 32 %
Fat 13.1 g
Satfat 4.4 g
Monofat 5.9 g
Polyfat 1.7 g
Protein 21 g
Carbohydrate 49.6 g
Fiber 9.8 g
Cholesterol 19 mg
Iron 5.1 mg
Sodium 741 mg
Calcium 328 mg