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Mexican cobb salad with southwest salad dressing

Make this delicious Mexican cobb salad with southwest salad dressing. We also share the numbers on cobb salad calories, why is it called a cobb salad and how to make a vegetarian cobb salad.
Course Main Course, Salad
Cuisine American, Mexican
Keyword Mexican cobb salad, southwest salad dressing
Prep Time 20 minutes
Total Time 20 minutes
Servings 8
Calories 1066kcal
Author Evelyn


For the Dressing

For the Salad

  • 8 oz bag Salad greens
  • 8 oz Pepper Jack Cheese cut into 1/2 inch cubes
  • 10 oz package grape tomatoes
  • 4 oz chopped green chile
  • 15 oz can black beans drained and rinsed
  • 15 oz can whole corn drained
  • 8 slices cooked crisp bacon chopped
  • 1 avocado cut into small cubes
  • 1/2 Red bell pepper cut into bite-size pieces
  • Tortilla Chips optional


For the Dressing

  • In a blender or food processor, add all the dressing ingredients and blend well (May add more buttermilk if needed to bring to the desired consistency)
  • Cover and chill in the fridge until ready to serve. NOTE: The dressing is even better if it is made and stored in the fridge overnight for the flavors to marry.

For the Salad

  • Cook and chop the bacon, cube the cheese and chop the red bell pepper and slice up the avocados.
  • Drain the corn and the black beans. Black black beans in a colander and rinse very well and allow to drain.
  • Place chopped lettuce greens in a large salad bowl
  • Arrange all the toppings in rows on top of the lettuce.
  • Serve with the dressing on the side.


Calories: 1066kcal | Carbohydrates: 134g | Protein: 50g | Fat: 40g | Saturated Fat: 10g | Cholesterol: 36mg | Sodium: 551mg | Potassium: 2777mg | Fiber: 47g | Sugar: 11g | Vitamin A: 4108IU | Vitamin C: 82mg | Calcium: 219mg | Iron: 12mg