ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Mexican Cobb Salad

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

Ingredients

  • 8 cups Steve's House Mixed Greens
  • 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
  • Lime-Cilantro Vinaigrette

Nutrition 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

How to Make It

  1. 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.