Tex-Mex Cobb Salad
- ¼ fresh lime juice
- 4 teaspoons olive oil
- ¼ teaspoon ground cumin
- 2 tablespoons chopped fresh cilantro (I would use parsley)
- 1 teaspoon sugar
- ¼ teaspoon salt
- ¼ teaspoons coarsely ground black pepper
- 1 medium head romaine lettuce trimmed and leaves cut into ½ inch wide strips
- 1 pint cherry tomatoes cut into quarters
- 12 ounces left over skinless turkey (2 cups – Val uses chicken)
- 1 can (15 – 19 oz.) black beans, rinsed and drained
- 2 small cucumbers peeled, seeded and sliced ½” thick
- Canned corn
Prepare dressing in a small bowl with a wire whisk. Combine lime juice, cilantro, olive oil, sugar, cumin, salt and pepper. Place lettuce in a large serving bowl; arrange tomatoes, turkey, black beans and cucs in rows over lettuce to cover. Just before serving, toss the salad with the dressing and add canned corn.
(Valerie Klutch, October 2007)