Tex-Mex Cobb Salad has peppers, black beans, roasted corn, carnitas, green onions, hard boiled eggs, cilantro, olives, limes, avocados, & pepper jack.
Ingredients
1fresh ear of cornkernels cut from the cob, or 1 cup frozen corn, thawed
1heart of romaine lettucecored, cut into bite sized pieces
1/2cupfresh cilantro leaves
2hard boiled eggspeeled and thinly sliced
3/4cupfully cooked black beanscanned or homemade, drained and rinsed
3/4cuphalved cherry tomatoes or chopped tomatoes
1/2of an English cucumbercut into 1/4-inch cubes
1/2of a red bell peppercut into 1/4-inch cubes
1/3cupkalamata or black olivesdrained
1cupleftover carnitas or pulled pork
2green onionsroot end trimmed, thinly sliced
1/3cupsmall cubes habanero cheddar or pepper jack cheeseabout 4 ounces
1avocadocut into cubes and sprinkled with lime juice to prevent browning
1fresh limecut into wedges
Optional, but tasty:
Fritos for croutons
Instructions
Place a cast-iron or other heavy-bottomed skillet over high heat and let it get hot enough for water to skitter over the surface when sprinkled on the pan. Add the corn and a generous pinch of salt and stir. Let the corn dry fry in the pan for three minutes, or until the corn is fragrant, has released some liquid, and has some golden brown spots. Transfer the corn to a plate to cool.
On a large serving platter, arrange the bite sized pieces of romaine lettuce. Arrange the remaining ingredients on top of the lettuce in stripes in the following order: cilantro leaves, hard boiled egg slices, black beans, tomatoes, cucumber cues, red bell pepper cubes, olives, carnitas or pulled pork, and thinly sliced green onions. Arrange the avocado cubes and cheese cubes along the sides perpendicularly to the other stripes. Scatter lime wedges over the salad and serve. If desired, Fritos make a wonderful garnish.
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.