Southwestern Cobb Salad With Avocado Ranch Dressing

Aviva Goldfarb, photograph by Andrew McCaul


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Makes 4 servings


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


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)


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