mexican cobb salad

the perfect summer entree. fresh, flavorful, and filling. i wish i would have thought to take a picture to show you what it looks like, but just trust me, it's bee-eautiful.

note: it looks like it needs a ton of ingredients, and well yes, it kind of does.  but the little extra effort to make sure you have all ingredients on hand is totally worth it.

Mexican Cobb Salad
The Domestic Art Cookbook

8 C mixed greens
1 C tomato, diced
1 C red onion, diced
1 C jicama, diced
1 C green bell pepper, diced
1 C fresh corn kernels {i just used frozen and ran them under water for a sec}
1 C avocado, diced
1 {16 oz} can black beans, rinsed
1 C monterey jack cheese, shredded {i used what i had on hand - mexican blend}
1 C tortilla chips, crushed

Lime Cilantro Dressing

3/4 C tomato juice
1/2 C cilantro
1/4 C fresh lime juice
1/2 t oregano
1/4 t salt
1/4 t cumin
1 small jalapeno pepper, halved & seeded

combine dressing ingredients in blender and process until smooth.  place mixed greens on a large platter.  arrange remaining salad ingredients on top.  sprinkle with cheese and drizzle lime-cilantro dressing on top.**




*i kept my dressing on the side so the salad leftovers would keep well in the fridge.  also, my jalapeno was extra spicy, so to calm it down a bit and add some creaminess we drizzled ranch dressing on top.  mmm, mmm, mmmmmmm. it totally completed it.

*to turn this salad into a meal worthy of a male appetite, i threw this fajita chicken on top {i already had some prepared in my freezer so it took negative effort to add}.  it would taste fantastic with any type of chicken though: bbq, marinated, whatever...

enjoy!