Southwestern Cobb Salad
The recipe Southwestern Cobb Salad can be made in roughly 20 minutes. This salad has 521 calories, 35g of protein, and 24g of fat per serving. This recipe serves 2. For $3.71 per serving, this recipe covers 29% of your daily requirements of vitamins and minerals. 25 people have made this recipe and would make it again. This recipe from Eat Drink Love requires black beans, cheese, chicken, and eggs. This recipe is typical of American cuisine. It is a good option if you're following a gluten free diet. Overall, this recipe earns an amazing spoonacular score of 82%. Similar recipes include Southwestern Cobb Salad, Southwestern Cobb Salad, and Southwestern Cobb Salad.
Servings: 2
Preparation duration: 20 minutes
Ingredients:
1 cup black beans, rinsed and drained
other add-ins: cheese, crumbled bacon, diced avocado, cilantro, etc.
2 cups cooked chicken, diced (I used rotisserie)
2 eggs, hardboiled, peeled, and diced
1 cup canned (or frozen and thawed) corn, drained
1 cup grape tomatoes, diced
4 cups chopped greens
1/4 cup-1/2 cup water (depending on how thick you want the dressing to be)
Equipment:
food processor
bowl
Cooking instruction summary:
To make the salad, add the chopped greens to a plate or a salad bowl. Then layer the ingredients on top in strips (as pictured).To make the dressing, place the avocado, lime juice, cilantro, and garlic powder in a food processor. Pulse until the avocado is pureed. Add 1/4 cup of water and pulse. If dressing is too thick, add additional water until the dressing reaches your desired consistency. Season with salt and pepper to taste. Serve on salad. Store any leftover dressing in the fridge and use within three days.
Step by step:
1. To make the salad, add the chopped greens to a plate or a salad bowl. Then layer the ingredients on top in strips (as pictured).To make the dressing, place the avocado, lime juice, cilantro, and garlic powder in a food processor. Pulse until the avocado is pureed.
2. Add 1/4 cup of water and pulse. If dressing is too thick, add additional water until the dressing reaches your desired consistency. Season with salt and pepper to taste.
3. Serve on salad. Store any leftover dressing in the fridge and use within three days.
Nutrition Information:
covered percent of daily need
