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Mexican, Cobb, salad
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Mexican Cobb salad

This is a fun salad made with all of the toppings I normally put on a taco. Be creative and create a huge salad with all of your favorite. Try my jalapeño ranch dressing or a cilantro - lime vinaigrette.
Prep Time20 minutes
Cook Time30 minutes
Author: Snap Pea Sheep
Cost: 6

Ingredients

  • 1 Head Romaine lettuce
  • 1/2 Cup Shredded red cabbage
  • 1 Small Carrot
  • 4 Green onions
  • 1 jalapeño pepper
  • 20 Black olives
  • 1/4 bunch Cilantro (divided) About 8 stems
  • 1 Cup Black Beans canned and drained
  • 10 Grape tomatoes
  • 1/2 Vidalia or sweet Onion (divided)
  • 4 Radishes
  • 1 Slice Preserved lemon Optional
  • 1 Cup Organic corn kernels I use frozen
  • 1 Cucumber
  • 1 Tbsp Lime juice
  • 1 Cup Guacamole
  • 4 Medium potatoes
  • 1/2 TSP Chili-lime seasoning Optional
  • 1/4 TSP Red Pepper Flakes Optional
  • 1 Tbsp Ancho Chili Powder
  • 1 Tbsp Ground Cumin
  • 1/2 TSP Garlic powder May use minced garlic)
  • 1/2 TSP Onion Powder
  • 1/4 TSP Himalayan salt
  • 1/4 TSP Black Pepper

Instructions

  • Wash potatoes and place them in the oven on 425 ° F for 30 minutes.
  • Mix together your garlic powder, ancho chili powder, cumin, onion powder, salt and pepper.
  • Open the beans and drain the juice. Season with 1/3 of your seasoning mixture. Set aside. (You can heat these if your prefer. Put on low heat or add to the oven - covered - with your potatoes).
  • Rinse frozen corn and place in boiling hot water to thaw. You do not need to further cook them. The boiling water will thaw them and cook them during your preparation process.
  • Slice tomatoes in half, place in a bowl.
  • Peel and chop onion into a small dice. Add 1/4 to 1/2 to the tomatoes. There should be more tomato than onion. Onions vary so much in size that I cannot be precise here.
  • Wash and chop the cilantro. Add a tablespoon to the tomatoes and the rest to the lettuce and cabbage.
  • Add lime juice to your tomato, onion and cilantro. Toss and set aside.
  • Peel radishes. Slice them in half then cut the halves into thin slice.
  • Wash and chop the preserved lemon. Cut into a small dice and add to radishes.
  • Add 1 Tbsp chopped onion to the radishes and toss the radishes to mix the onion and lemon. Set aside.
  • Wash and chop your lettuce and cabbage. I soak mine in a salad spinner for a few minutes then spin dry before adding to the salad bowl!
  • Peel the carrot and use a serrated peeler to create carrot shreds. regular peeler works too, just trim the carrot slices so they are more bite size. Add to the salad greens.
  • Clean the green onions. Remove the tips on each end and peel off any papery or slimy parts. Chop well into 1/4" pieces and use both the white and green parts. Add to salad greens.
  • Slice the black olives and add to your salad greens.
  • Peel and chop cucumbers into a medium dice. Set aside.
  • Drain the water from your corn. Rinse in ice water to cool them. I generally put ice in a bowl UNDER my colander and put the vegetable on top in the colander to let the ice water cool the vegetable. Drain and add to salad plates.
  • Peel and cut potatoes into cubes. Rinse the potatoes in water, drain and place into a bag with the remaining of your seasoning blend. Shake to coat the potatoes.
  • Assemble your salads starting with the greens in the center. Distribute the corn, tomatoes, radishes, cucumber, potatoes and beans on the plates.
  • Add a scoop of guacamole or sliced avocado.
  • Sprinkle on the red pepper flakes or chili-lime seasoning and serve with my jalapeño ranch dressing or dressing of your choice.

Notes

Used logo
 
This is a Snappy Sheep recipe
I did not include a guacamole recipe here. For this photo, I used a store bought guacamole from the deli section of my grocery store. 
The potatoes are an option that adds time to this recipe if you are baking from the start. I often bake a number of potatoes and have them on hand for a recipe such as this. 
You can add or take away as your wish. I have many versions of a Mexican cobb. Generally I make them after taco night and use a lot of my taco toppings.
Shreds of butternut squash, sliced and sautéed oyster mushrooms seasoned with the Mexican seasoning blend, Nopales cactus from a jar, jalapeño, carrots and onions marinated in vinegar, mango slices, or various pepper slices are all possibilities for this plate.
Air fried artichokes would also be a lovely addition and elevate this salad considerably. See my artichoke taco recipe to learn how to make the artichokes.