Ingredients for Mexican Cobb Salad
- Sour Cream
- Green Chilies
- Fresh Cilantro
- Fresh Lime Juice
- Fresh Ground Pepper
- Red Pepper Sauce
- Salt
- Romaine Lettuce
- Red Kidney Beans
- Monterey Jack Cheese
- 1 cup chopped tomatoes
- Cooked Chicken
- 1 ripe avocado, sliced
- Red Onion
- Jicama
- 4 slices bacon, cooked and crumbled
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How to Make Mexican Cobb Salad
- **Prepare the Dressing:** In a small bowl, whisk together ½ cup lime juice, ¼ cup olive oil, 2 tablespoons chopped cilantro, 1 tablespoon red wine vinegar, 1 teaspoon chili powder, ½ teaspoon cumin, ¼ teaspoon salt, and ¼ teaspoon black pepper. Stir until well combined.
- **Chill the Dressing:** Refrigerate the dressing for at least 15 minutes to allow the flavors to meld.
- **Prep the Ingredients:** Chop lettuce, tomatoes, avocado, bacon, and corn. Hard-boil 2 eggs and chop them once cooled.
- **Layer the Salad:** In a large, clear glass bowl, layer the ingredients in the following order: lettuce, tomatoes, avocado slices, cooked bacon, corn, black beans (if using), chopped eggs, and shredded cheese.
- **Serve:** Drizzle the chilled dressing over the salad just before serving, or serve it on the side for individual preference.
Nutrition Information (Approximate per serving)
Sodium
18 g
Sugar
18g
Fat
59g
Carbs
10g
