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Recipe: Mexican Cobb Salad with Lime-Cilantro Vinaigrette

Salads - Assorted
MEXICAN COBB SALAD

FOR THE SALAD:
8 cups mixed greens
1 cup tomato, diced
1 cup red onion, diced
1 cup jicama or carrot, peeled and diced
1 cup green bell pepper, diced
1 cup fresh corn kernels (about 2 large ears)
1 cup avocado, peeled and diced
1 (16-ounce) can black beans, rinsed and drained
1 cup (4-ounces) Monterey Jack cheese, shredded
1 cup baked tortilla chips, coarsely crushed
FOR THE LIME-CILANTRO VINAIGRETTE:
3/4 cup tomato juice
1/2 cup cilantro sprigs
1/4 cup fresh lime juice
1/2 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon ground cumin
1 small jalapeno pepper, halved and seeded

TO MAKE THE SALAD:
Place 2 cups of mixed salad greens on each of 4 plates. Arrange 1/4 cup tomato,1/4 cup onion, 1/4 cup jicama, 1/4 cup bell pepper, 1/4 cup corn, 1/4 cup avocado, and one-fourth of beans in individual rows over the salad greens. Sprinkle 1/4 cup Monterey Jack cheese and 1/4 cup crushed chips over each salad. Drizzle 1/4 cup lime-cilantro vinaigrette (below) over each salad.

TO MAKE THE LIME-CILANTRO VINAIGRETTE:
Place ingredients in a food processor or blender; process until smooth. Pour into a bowl; set aside. Yield: 1 cup (serving size: 1/4 cup).

Makes 4 servings
Source: Compliments of the Idaho Bean Commission
MsgID: 39397
Shared by: Betsy at Recipelink.com
Board: Collection: Salads at Recipelink.com
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