Santa Fe Cobb Salad Servings: 8 (about 6oz each) Prep Time: 25 minutes Total Time: 25 minutes

  • Gluten Free Low Calorie Vegetarian
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3/4 cup tomato juice
Juice and grated peel of 1 lime
1/2 teaspoon salt
1/2 teaspoon dried oregano leaves
1/4 teaspoon ground cumin
1/3 cup extra virgin olive oil
1/4 cup loosely packed fresh cilantro leaves
1/2 to 1 jalapeno chile, seeds and ribs removed, chopped

1 (8oz) bag mixed salad greens (about 6 cups)
1 (8oz) can black beans, drained, rinsed
1 large tomato, seeded, chopped (1 cup)
1/2 (15oz) can Butter Kernel® Whole Kernel Gold Corn (about 3/4 cup), drained
3/4 cup julienne or chopped peeled jicama
1/2 peeled seeded avocado, cubed (1/2 cup)
1/4 cup finely chopped red onion
1/2 cup reduced-fat shredded Monterey Jack cheese (2oz)
1 cup baked tortilla chips, crushed, if desired


Place all dressing ingredients except cilantro and chile in blender container or food processor bowl with metal blade. Cover; blend 15 seconds or until smooth. Add cilantro and chile. Cover; pulse 2 or 3 times until cilantro and chile are chopped. Set aside.

On large platter, arrange salad greens. Arrange all ingredients except chips in parallel rows over salad greens. To serve; sprinkle with chips and drizzle dressing over salad; toss until well coated.

Nutrition Facts: