Southwestern Cobb Salad With Avocado Ranch Dressing

Aviva Goldfarb, photograph by Andrew McCaul

Ingredients


Makes 4 servings

FOR THE SALAD

1 small head romaine lettuce, chopped (6 cups total)

1 cup canned black beans, drained and rinsed

1 cup cooked chicken breast (or use additional black beans)

1/3 red onion or red bell pepper, finely diced (1/2 cup)

1 egg, hard boiled and sliced

1 avocado, diced

1 cup corn kernels, fresh, frozen, or canned (thawed, if frozen, drained and rinsed if canned)

1/2 cup diced or shredded Monterey Jack or cheddar cheese

FOR THE DRESSING

1/2 avocado

3 tablespoons low-fat sour cream

1/4 cup lime juice (1-2 limes)

1/4 teaspoon salt

1 teaspoon honey

1 teaspoon olive oil

Hot pepper sauce, to taste (optional)

Directions

Put the lettuce in a large serving bowl, and top with the rest of the salad ingredients.

Mash the 1/2 avocado and whisk it in a medium bowl with the remaining dressing ingredients.

Toss the salad with about 1/2 the dressing, then add more to taste.

Per Serving:

Calories:

420

Carbohydrates:

34 g

Fat:

19 g

Protein:

27 g

Fiber:

11 g

Active Time:

Total Time: