Southwest Cobb Salad
Crisp greens piled high with charred corn, black beans, bacon, avocado, and cotija cheese, dressed in a zesty lime-cilantro vinaigrette. A fresh, filling main-dish salad ready in 20 minutes.
- Total time
- 20 min
- Servings
- 2
- Calories
- 420
- Protein
- 14g
Ingredients
- 4 cups romaine or mixed greens
- 4 slices bacon, chopped
- 1 cup corn (fresh, frozen, or canned)
- ¾ cup black beans (canned, drained)
- 1 whole avocado
- ½ cup cotija cheese, crumbled
- 1 whole lime (juiced) with fresh cilantro, olive oil, salt, and pepper
Instructions
- 1
Cook bacon in a skillet over medium-high until crispy, ~6 minutes. Transfer to a plate.
- 2
If using fresh corn, char in the same skillet for 3 minutes, stirring occasionally. If frozen, warm 2 minutes. If canned, skip.
- 3
Halve the avocado, remove the pit, and scoop the flesh into chunks.
- 4
Divide greens between two plates or bowls. Arrange bacon, corn, beans, avocado, and cheese in rows on top.
- 5
Whisk lime juice, 3 tbsp olive oil, 1 tbsp chopped cilantro, 1/4 tsp salt, and a pinch of pepper in a small bowl.
- 6
Drizzle dressing over the salad. Serve immediately.
Tools you’ll need
- 12-inch skillet
- cutting board
- knife
- small bowl
- whisk
- salad plates or bowls
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