Main Dish Southwest Black Bean Cobb Salad Food

SOUTHWESTERN COBB SALAD

Steps:

• Cover large platter with salad greens.
• Arrange next 7 ingredients in rows over greens.
• Mix dressing and salsa until blended; drizzle over salad just before serving.

FRESH BLACK BEAN SALAD

Steps:

• In a large serving bowl, combine all of the ingredients and toss to combine. Taste, and adjust as necessary until the flavors really pop-I usually add another teaspoon or two of vinegar (you can use lime juice instead, for more mild flavor) and another 1/4 teaspoon salt.
• Cover and chill to enhance the flavors-preferably for at least 2 hours, or overnight. Serve in individual bowls as is, or with any of the garnishes listed. Leftovers keep well for up to 4 days or so; you might want to wake up the flavors with an extra squeeze of lime juice or tiny splash of vinegar.

MAIN-DISH, SOUTHWEST BLACK BEAN COBB SALAD

Steps:

• Preparation Time: Approximately 10 minutes.
• Cook Time: 0.
• Preparation:
• Place greens on six dinner plates. Arrange equal amounts of beans, tomatoes, eggs, corn, avocadoes (tossed with lime juice) and cheese over greens. Sprinkle with cilantro. Season with black pepper, as desired. Serve immediately with vinaigrette.
• Servings: 6.
• Nutritional Information Per Serving: Calories 390; Total fat 24g; Saturated fat 5g; Cholesterol 110mg; Sodium 890mg; Carbohydrate 38g; Fiber 12g; Protein 13g; Vitamin A 60%DV*; Vitamin C 60%DV; Calcium 15%DV; Iron 20%DV; Folate 45%DV; Potassium 21%DV.
• * Daily Value.

SOUTHWESTERN COBB SALAD

Steps:

• Combine 1/4 cup lime juice, 1/4 cup oil, soy sauce, 1/2 teaspoon cumin, and redpepper flakes in a small bowl. Place chicken breasts in a large resealable plastic bag. Pour marinade into bag, and refrigerate at least 1 hour or overnight.
• Heat a grill or grill pan over medium-high heat. Lift chicken from bag, allowing excess marinade to drain off. Cook until grill marks appear and chicken is cooked through, about 5 minutes per side. Cool chicken completely, and cut into 1/2-inch pieces; set aside.
• Place eggs in a saucepan with cold water to cover. Bring to a boil. Cover; remove from heat. Let sit 11 minutes. Drain; rinse under cold running water until cooled. Peel and roughly chop eggs; set aside.
• Heat a skillet over medium heat. Cook bacon until crisp, and drain on paper towels. Crumble when cool; set aside.
• Place yellow and poblano peppers directly on the trivet of a gas burner over high heat or on the grill or grill pan used for chicken. Turn peppers with tongs as they char. (Alternatively, place peppers on a baking pan; broil in oven, turning as each side becomes charred.) Transfer to a large bowl; cover immediately with plastic wrap. Let peppers sweat until cool enough to handle. Peel off blackened skin and discard. Remove seeds; chop yellow pepper into 1/2-inch pieces and poblano into 1/4-inch pieces; set aside separately.
• In a bowl, combine yellow pepper, tomato, olives, and half the chopped onion. Sprinkle with salt and pepper; set aside. In another bowl, combine poblano with avocados, 1/4 cup cilantro, lime juice, cayenne pepper (if using), and remaining 1/2 teaspoon cumin; season with salt and pepper; set aside.
• Combine black beans with remaining 1/4 cup cilantro and chopped onion. Drizzle with remaining olive oil, and season with salt and pepper; set aside.
• Arrange romaine on a platter. Arrange chicken, eggs, bacon, tomato, avocado, and bean mixture in sections across the romaine. Drizzle with dressing; serve.

SOUTHWEST BLACK BEAN, CORN AND RICE SALAD

Steps:

• Mix spices, oil, broth and vinegar in a large bowl.
• Add remaining ingredients and stir until everything is combined and mixed with the dressing. This is best if left to chill in the refridgerator 1-2 hours before serving.