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This Mexican Cobb Salad recipe is a hit– whether you layer it in a trifle dish for a potluck/party or meal prep it in mason jars for lunches for the week. You can add in any protein of your choosing like shrimp or chicken, or go without. It’s beautifully layered with colorful veggies and pairs well with a fresh and flavorful lime vinaigrette dressing that couldn’t be easier!
Mexican Cobb Salad
Serves 6 as a main course // if used as a side, serves 8-10
Ingredients for salad:
6 cups romaine lettuce, shredded
15 oz can black beans, rinsed and drained
1 cup corn kernels
2 tbsp red onion, diced
2 tbsp cilantro, chopped
Juice of 1/2 lime
1 seedless cucumber, diced
2 cups baby tomatoes, diced
1 avocado, diced
1 cup Mexican shredded cheese
optional: protein like chicken or shrimp, cooked and chopped
Ingredients for the dressing:
1/4 cup fresh lime juice
1/4 cup 100% Italian extra virgin olive oil
2 heaping tsp dijon mustard
1/2 tsp salt
1/8 tsp pepper
1/2 tsp garlic powder
1/4 tsp cumin
1. Combine drained beans, corn, red onion, cilantro, lime juice and salt to taste.
2. In a large class trifle dish/clear bowl/mason jars, layer salad ingredients starting with lettuce, black bean mixture, cucumber, tomatoes, avocado, cheese and protein, if desired. (Make sure to layer on the outside of the dish so the layers show through!)
3. In a small jar, combine dressing ingredients, pop on the top and shake to mix.
4. Serve salad with dressing on the side.
The vinaigrette really is the star of the dish and ties the salad ingredients together. Super fresh and flavorful, especially with fresh limes and quality olive oil. I used Le Stagioni d’ Italia*, a European EVOO, which is cold pressed (without heat or chemicals), harvested in Italy and has no additives or preservatives. A good quality EVOO like this is my go-to when it comes to making my own dressings, or using it to cook vegetables or proteins due to its high smoke point. (Just make sure you store it in a dark place away from heat and light!)
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