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Cobb Salad With Chipotle Black Bean Vinaigrette

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  • Cobb Salad With Chipotle Black Bean Vinaigrette

    Cobb Salad with Chipotle Black Bean Vinaigrette

    For the Chipotle Black Bean Vinaigrette dressing:
    1 can (about 15 ounces) black beans, drained and
    2 cloves garlic, halved
    1 canned chipotle pepper
    1/2 cup spicy salsa
    1/4 cup apple cider vinegar
    1/4 cup hot water
    Kosher salt, to taste*
    1/4 teaspoon freshly ground black pepper
    2 tablespoons extra-virgin olive oil

    For the salad:
    1 can (15 ounces) corn kernels, drained
    2 canned roasted red bell peppers, diced
    2 large, ripe tomatoes, stem removed and cut in small
    1 cucumber, peeled and seeded, and cut in small dices
    1/2 medium red onion, finely chopped
    2 bunches (4 ounces) arugula or watercress, stems
    removed, washed and dried
    12 ounces roasted chicken breast, thinly sliced,
    rotisserie or freshly made, skinless
    2 strips bacon, cooked until crisp and crumbled
    1 avocado, peeled, pitted and diced

    To make the dressing, puree all of the dressing
    ingredients in a blender or food processor until

    Toss the corn and red pepper in a small bowl; set
    aside. Toss the tomato, cucumber and onion in a
    separate bowl; set aside.

    Make a bed of arugula or watercress on a large
    platter. Top 1/3 of the greens with the corn mixture.
    Place the tomato and cucumber next to the corn,
    covering another 1/3 of the greens. Cover the
    remaining greens with the sliced chicken; top the
    chicken with crumbled bacon. Drizzle half the dressing
    over top, and scatter the diced avocado overall. Serve
    the remaining dressing on the side.

    Servings: 12
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