Santa Fe Cobb Salad

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

Serves 6


  • 6 cups bite-sized pieces mixed greens
  • 1 medium tomato, diced
  • 1/4 cup red onions, diced
  • 1 cup jicama, peeled and diced
  • 1 cup green bell pepper, seeded and diced
  • 2 ears sweet corn, kernels cut from cob
  • 1/4 cup avocado, diced
  • 1/4 cup canned black beans, rinsed and drained
  • 1/4 cup low-fat Monterey Jack cheese, shredded
  • 1 cup baked tortilla chips, lightly crumbled

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-virgin olive oil, optional

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

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.

Notes: Eight ounces cooked chicken, shrimp or diced firm tofu may also be added.


Amount Per Serving

Cals: 144 From Fat: 25%

Total Fat: 4g

Cholesterol: 3 mg

Sodium: 571 mg

Total Carb: 24g

Dietary Fiber: na

Sugars: na

Protein: 6g