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
- 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.
- Make Salad: Arrange kale, beans, corn, jicama, carrots, eggs, bacon and queso fresco in 4 large shallow bowls.
- 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