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.
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