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Main-Dish, Southwest Black Bean Cobb Salad
9 cups mixed greens
1 can (15 ounces) black beans, rinsed and drained
1 can (15 ounces) diced, herb-seasoned tomatoes, drained
3 large eggs, hard-cooked, peeled, sliced
1 can (11 ounces) corn with peppers, drained
2 medium avocadoes, peeled, pit removed, sliced
Juice of 1 lime
1/3 cup shredded Monterey Jack cheese
1/4 cup chopped, fresh cilantro or parsley
Black pepper, to taste
3/4 cup sun-dried tomato, low-fat vinaigrette

Preparation Time: Approximately 10 minutes

Cook Time: 0


 

Place greens on six dinner plates. Arrange equal amounts of beans, tomatoes, eggs, corn, avocadoes (tossed with lime juice) and cheese over greens. Sprinkle with cilantro. Season with black pepper, as desired. Serve immediately with vinaigrette.

Servings: 6

Nutritional Information Per Serving: Calories 390; Total fat 24g; Saturated fat 5g; Cholesterol 110mg; Sodium 890mg; Carbohydrate 38g; Fiber 12g; Protein 13g; Vitamin A 60%DV*; Vitamin C 60%DV; Calcium 15%DV; Iron 20%DV; Folate 45%DV; Potassium 21%DV

* Daily Value

Preparation Time: Serves:
Recipe Origin: United States
Submitted by:
Canned Food Alliance

United States
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