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Southwest Cobb Kale Salad on Healthy Seasonal Recipes

Southwest Cobb Salad

  • Author: Katie Webster
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Total Time: 15 minutes
  • Yield: 4 servings 1x
  • Category: Salads
  • Method: Stovetop
  • Cuisine: American

Description

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


Scale

Ingredients

Dressing:

  • 1 small clove garlic
  • ¾ teaspoon salt
  • ¼ cup extra-virgin olive oil
  • 3 tablespoons lime juice
  • 2 teaspoons agave syrup or pure maple syrup, dark or amber
  • 1 teaspoon cumin
  • ½ teaspoon ground chipotle chili powder or ¼ 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)
  • ½ cup crumbled Queso Fresco (or substitute feta if unavailable)
  • ¼ 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.

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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