Friday, May 8, 2009

Food Friday: Mexican Cobb Salad

This is one of my favorite salads in the summer as it does not warm up your house to make it and it can easily be adapted to everyone's tastes. Feel free to experiment with different cheeses and veggies to make it your own. Once my garden comes in, most of the veggies will come from there.

Mexican Cobb Salad with Salsa Dressing

3 cups finely chopped lettuce (I use romaine or red leaf)
1/4 cup diced red onion
1 cup diced red bell pepper
10 oz drained black beans
12 cherry tomatoes
2 1/4 oz reduced fat shredded pepper jack cheese
3/4 cup salsa
3 Tbsp fresh lime juice
1 tsp ground cumin

Place lettuce in a large bowl. Layer across the top of the lettuce with the onion, bell pepper, beans, cheese, and tomatoes. In a small bowl whisk together the salsa, lime juice, and cumin. Serve with the dressing on the side. Serves 4.


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