OKCVEGGIE | Vegetarian Recipes

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Southwestern Cobb Salad

Emily Russell

My husband Ed recently fell in love with a Southwestern Cobb Salad at a new restaurant in OKC, so I decided to recreate it at home! The kicker here is the flavorful black bean & corn salsa, a variation of which was originally featured in my Copycat Chipotle Burritos recipe. The homemade spicy buttermilk ranch dressing adds just the right amount of kick and creaminess, and diced avocado, sharp white cheddar cheese and crispy tortilla strips top off the dish. This is an easy weeknight salad you can throw together in a flash!

INGREDIENTS - SALSA

  • 1 - 15 oz. can of black beans, drained

  • 1 - 15 oz. can of fiesta corn, drained

  • 1/4 red onion, diced

  • 2 cloves garlic, minced

  • 1 serrano pepper, minced

  • 1/4 c. cilantro, chopped (or more, just depending on how much you love cilantro)

  • Juice of one lime

  • Salt & pepper, to taste

INGREDIENTS - DRESSING

  • 1/4 c. light mayonnaise

  • 1/4 c. plain Greek yogurt

  • 1/4 c. buttermilk (go for the full-fat kind)

  • 1/4 t. white wine vinegar

  • 1/4 t. Worcestershire sauce (use the vegan variety if desired)

  • 1/2 T. dried parsley

  • 1/4 t. dried dill

  • 1/4 t. garlic powder

  • 1/4 t. onion powder

  • 1 T. Frank’s Red Hot Sauce

  • Salt & pepper, to taste

INGREDIENTS - OTHER

  • Romaine lettuce

  • Street taco corn tortillas, cut into strips

  • Olive oil cooking spray

  • Salt & pepper, to taste

  • Sharp white cheddar cheese, shredded

  • Avocado, diced

STEPS

1) Combine all salsa ingredients in a bowl, season with salt and pepper and toss. Place in the refrigerator for at least 30 minutes to allow the flavors to meld together.

2) Combine all dressing ingredients in a blender or food processor. Pulse well to blend and adjust seasoning as needed.

3) Preheat the oven to 400 degrees. Cut the corn tortillas intro strips and place them on a baking sheet. Spray them evenly with olive oil cooking spray (this gets them crispier than with regular olive oil) and season them well with salt and pepper. Flip the tortillas, than spray and season for a second time.

4) Cook the tortillas for five minutes, then remove and toss. Cook for another five minutes, then remove and toss. Cook for an additional 2-3 minutes.

5) Wash and chop the romaine lettuce, then top with black bean & corn salsa, diced avocado, shredded sharp white cheddar cheese, tortilla strips and dressing.