June 30, 2015

Tex-Mex Cobb Salad

In an effort to balance the tremendous sweet tooth I possess, I was happy to find this salad on Foodie with Family. It's a great combination of flavors, and I've made a riff of it several times already this summer. It's fun to make a nice spread on a plate like she did, but it works just as well to toss everything into a salad bowl if need be.

This will continue to be a repeat, although I love it much more than my husband who protests many of the ingredients and had a rather boring salad. (Ignore the really poor quality photo. Check out the original post for pretty photos.)

Tex-Mex Cobb Salad
1 fresh ear of corn cut from the cob, or 1 cup frozen corn, thawed
1 heart of romaine lettuce, cored, cut into bite-sized pieces
1/2 cup fresh cilantro leaves
2 hard boiled eggs, peeled and thinly sliced
3/4 cup fully cooked (canned or homemade) black beans, drained and rinsed
3/4 cup halved cherry tomatoes or chopped tomatoes
1/2 cup red bell pepper, diced
1/3 cup black olives, drained
1 cup pulled pork or chicken
2 green onions, thinly sliced
1/3 cup cheese
1 avocado, cubed and sprinkled with lime juice to prevent browning
1 fresh lime, cut into wedges
1 cup Fritos

Place a cast-iron skillet over high heat, and let it get hot enough for water to skip 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 romaine lettuce. Arrange the remaining ingredients on top of the lettuce in strips. Scatter lime wedges over the salad, and serve with Fritos. Makes 4 entree-sized salads.

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