Grilled Mexican Cobb Salad with Walnuts

DESCRIPTION

Summer grilling and seasonal produce are at their best in this flavorful salad! Toasted walnuts add a delightful crunch while the avocado chipotle dressing gives a little kick!

Total Time
50 Mins
Serves
4
Meal
Dinner Lunch

Total Time

Prep Time
25 Mins
Cook Time
25 Mins
Total Time
50 Mins

Nutrition

Calories
640 cal
Total Fat
47 g
Polyunsaturated Fat
17 g
Cholesterol
30 mg
Sodium
390 mg
Carbohydrates
44 g
Dietary Fiber
12 g
Protein
19 g

Ingredients

Avocado Chipotle Dressing

  • 1 avocado, large, ripe, peeled, pitted
  • 1/4 cup cilantro leaves, lightly packed, fresh
  • 3 tablespoons olive oil
  • 3 tablespoons lime juice
  • 3 tablespoons orange juice
  • 1-2 teaspoons chipotle pepper in adobo sauce, minced, canned
  • 1/2 teaspoon sugar
  • 1/2 teaspoon garlic salt

Salad

  • 2 ears corn, fresh, husks and silk removed
  • 2 jalapeno peppers, large
  • 1 red bell pepper, stemmed, seeded, quartered
  • 1 red onion, medium, peeled, sliced 1/2-inch thick
  • Lime juice, freshly squeezed, and sea salt to taste
  • 4 cups romaine lettuce, sliced
  • 1 cup California walnuts, toasted, coarsely chopped
  • 1 cup chipotle Cheddar or pepper Jack cheese, very small cubes
  • 1 cup black beans, rinsed, drained, canned
  • Cheese Walnut Chips (recipe follows)

Preparation

Avocado Chipotle Dressing

  1. Puree all dressing ingredients in a blender or food processor. Transfer to a small bowl and press plastic wrap onto the surface. Refrigerate until ready to serve.

Salad

  1. Grill corn, peppers and onion over medium-high heat until lightly charred on all sides; remove from grill. Cut corn away from cob. Cut jalapeno peppers into thin slices and cut bell pepper and onion into bite-size strips. Drizzle with lime juice and season to taste with salt; let cool or chill.
  2. Pile lettuce into 4 salad bowls. Top with equal amounts of grilled vegetables, walnuts, cheese, and black beans, forming rows of each. Serve with avocado dressing and Cheese Walnut Chips.

Cheese Walnut Chips

  1. Cut 2 corn tortillas into 8 wedges (preferably a homemade-style tortilla). Place on a foil lined baking sheet and sprinkle with 3 tablespoons shredded pepper Jack or chipotle Cheddar cheese and 2 tablespoon finely chopped walnuts.
  2. Bake at 400°F for 15 to 20 minutes or until lightly browned.