Mexican Cobb Salad

0 Reviews
ADD YOUR REVIEW
Yield
4 servings
Steven Petusevsky
May 1996
RECIPE BY Cooking Light

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

Nutritional Information

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

How to Make It

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.

You May Like

Build-a-Meal

Find recipes with ingredients that you have on hand.

+ +

Read More

Ratings & Reviews

Eat Well. Lose Weight. Live Healthy.
Delicious and healthy recipes customized for you!
SIGN UP TODAY

Sign Up for our Newsletter

Join our newsletter for free recipes, healthy living inspiration, and special offers.
Sign up