This Southwest Cobb Salad is loaded with toppings including requisite bacon and hard-boiled eggs and we’ve also added those inspired by Tex-Mex traditions including black beans, corn, cotija cheese, jicama and cilantro. We’ve livened it up even further with a zesty lime, cumin and chili spice vinaigrette!

If you’re looking for more cobb salads definitely try Healthy Classic Cobb Salad, this Fall Harvest Cobb Salad and Grilled Corn and Peach Cobb Salad.

the salad from an mostly overhead angle where the ingredients are all separated into sections in an esthetically pleasing way
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Ingredients For Southwest Cobb Salad

Greens: Instead of lettuce or mixed greens I used a base of kale for this southwest Cobb salad. If you can find it, I like Lacinato kale, Tuscan kale or curly kale. Use Romaine if you’re not a kale person.

Veggies: Jicama, Carrot and Corn are added to the salad. If you can’t find jicama use daikon radish.

Bacon: For the salad you’ll need 8 slices cooked crispy Bacon. You can skip it or use vegan Shiitake bacon if you prefer.

Hard Boiled Eggs: Like any classic cobb salad this Southwest Cobb Salad has hard-cooked eggs.

Black Beans: While they are not traditional in a regular cobb salad, I added black beans to give this Cobb more of a Tex-Mex vibe. Use canned, drained and rinsed beans.

Queso Fresco: Queso fresco is a fresh white Mexican cheese that’s made entirely from cow’s milk. It’s slightly salty and tangy yet very mild. You should be able to find queso fresco in the fancy cheese isle, but as mentioned above, you could absolutely use feta or even cheddar cheese instead.

Spices and Seasoning: Chipotle chili powder, cumin, salt and garlic. You can find chipotle powder in the regular spice aisle, but if you want something with a little more kick, use or ¼ teaspoon cayenne instead. You’ll also need fresh cilantro.

Pantry Staples: For the dressing you’ll need ¼ cup extra-virgin olive oil, 3 tablespoons lime juice and a sweetener like agave syrup or pure maple syrup

How To Hard Boil Eggs For Cobb Salad

  1. To hard boil the eggs place them in a small saucepan and generously cover with cool tap water. Set saucepan over high heat. 
  2. Bring to a gentle simmer, then reduce heat slightly to avoid boiling and cook for 10 minutes (if they bubble too vigorously, the shells can crack and the whites may leak out). 
  3. Immediately place saucepan in the sink, gently pouring off some of the hot water. Run cold tap water into the saucepan for 1 to 2 minutes until eggs are cooled slightly. Peel and serve.

How to Make Southwestern Cobb Salad

Step 1: Make dressing

To make the dressing, begin by chopping the garlic. Sprinkle the garlic with salt and mash with the side of a chef’s knife to make a paste (alternatively, use a garlic press or finely grate on a microplane). Scrape the garlic paste into a jar. Add the oil, lime juice, agave, cumin and chipotle. Cover the jar with a lid and shake to combine. Set aside until ready to serve.

Step 2: Assemble salad

To begin making the salad, boil eggs, cook the bacon, and prep the kale. Arrange the kale, beans, corn, jicama, carrots, eggs, bacon and queso fresco in 4 large shallow bowls. Drizzle the dressing over the salad, then sprinkle with cilantro and serve.

the cobb salad with the dressing behind it in a jar

FAQs For This Southwest Cobb Salad Recipe

Can I make Cobb salad ahead?

Yes. Assemble the salad a few hours before serving. Do not dress until ready to serve. Cover the salads with plastic wrap and store it in the fridge. You can make the dressing the day before, if desired. Store in an airtight container in the fridge until ready to drizzle over salad.

Can I cook the eggs in advance?

Eggs, especially hard boiled, can be cooked a few day sin advance. If left in the shell and kept in the refrigerator, hard boiled eggs will last for about seven days.

Can I cook the bacon in advance

Cooked bacon will last in the fridge for 4 to 5 days. Simple cook the bacon, wrap it loosely in a paper towel, place it in a sealable plastic bag and store in the fridge until ready to use. Alternatively, crumble the bacon into pieces and store in an airtight container.

What to add if I want more protein?

Although I didn’t chose to use chicken in this recipe, chicken is a common Cobb salad ingredient. If you’re looking to add more protein to this dish, cook and slice up some chicken breast. You could even add my Crispy Baked Chicken Thighs!

Variations To Try

I have tested this Southwestern Cobb Salad Recipe a couple ways, and I just wanted to let you know that it is super yummy no matter how you adapt it. So my point is, just use this as a jumping-off point to make this the salad of your dreams.

  • Instead of Kale: If you’re not into kale salads, use chopped Romaine instead.
  • Creamy Ranch: And if you would prefer a creamy dressing, try our Greek Yogurt Ranch Dressing.
  • Add Avocado: While adding avocado does increase the overall calories, you will love the creamy texture it adds!
  • Add Chicken: Add leftover Roast Chicken to add more protein.
  • Different Cheese: I made this with queso fresco and I also tried it with feta. But, I think cheddar or jack would also rock in this salad.
the cobb salad in a bowl with a tan linen napkin

Additional Delicious Salad Recipes to Try

At Healthy Seasonal Recipes, we specialize in cooking with fresh veggies and creating weeknight meals. Sign up HERE to get more produce-forward dinner ideas for FREE! If you make this recipe, please come back and leave a star rating and review. I would love to hear what you thought! Happy Cooking! ~Katie

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Southwest Cobb Salad Recipe

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5 from 9 reviews

  • Author: Katie Webster
  • Total Time: 15 minutes
  • Yield: 4 servings 1x
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Description

Along with the traditional bacon and hard-boiled eggs, this Southwest Cobb Salad also has black beans, corn, jicama and cilantro on top.

Ingredients

Units Scale

Dressing:

  • 1 small clove garlic
  • 3/4 teaspoon salt
  • 1/4 cup extra-virgin olive oil
  • 3 tablespoons lime juice
  • 2 teaspoons agave syrup or pure maple syrup, dark or amber
  • 1 teaspoon cumin
  • 1/2 teaspoon ground chipotle chili powder or 1/4 teaspoon cayenne

Salad:

  • 1 small bunch lacinato kale, cleaned and finely chopped into bite-sized pieces
  • 1 15–ounce can black beans
  • 1 cup diced peeled jicama
  • 1 cup frozen corn kernels, thawed
  • 1 cup shredded peeled carrots
  • 4 hard boiled eggs, cut into wedges
  • 8 slices cooked crispy Bacon (optional)
  • 1/2 cup crumbled Queso Fresco (or substitute feta if unavailable)
  • 1/4 cup chopped cilantro

Instructions

  1. Make Dressing: Chop garlic. Sprinkle with salt and mash with the side of a chef’s knife to make a paste. Scrape paste into a jar. Add oil, lime, agave, cumin and chipotle, cover and shake to combine.
  2. Make Salad: Arrange kale, beans, corn, jicama, carrots, eggs, bacon and queso fresco in 4 large shallow bowls.
  3. Drizzle dressing over the salad, sprinkle with cilantro and serve.

Notes

Make Ahead Tip:

Assemble the salad a few hours before serving, or prep all the ingredients and store separately until ready to serve. If fully assembling the salad, cover it with plastic wrap and store it in the fridge. You can make the dressing the day before, if desired, then store in an airtight container in the fridge until ready to drizzle over salad.

  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Category: Salads
  • Method: Stovetop
  • Cuisine: American

Nutrition

  • Serving Size: 2 cups
  • Calories: 394
  • Sugar: 10 g
  • Fat: 24 g
  • Saturated Fat: 5 g
  • Carbohydrates: 31 g
  • Fiber: 8 g
  • Protein: 16 g

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