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Southwest Pepper Cobb Salad
Yield: 4 entrée salads
Portion Size: 1 salad
Ingredients
2 large heads - Romaine lettuce, washed
1 T - Canola oil
2 ears - Corn on the cob
4 each - Rosina stuffed peppers
2 cups - Cherry tomatoes, halved
1 14 oz can - Black beans, rinsed
1 cup - Red onion, diced
tt - Kosher salt
tt - Freshly ground black pepper
1 cup - Ranch dressing
tt - Hot sauce (optional)
Method of Preparation
- Prepare grill or grill pan over medium high heat.
- Rub ears of corn and stuffed peppers with canola oil and grill until corn is charred and peppers are charred and heated through.
- Tear or cut lettuce into bite-sized pieces. Divided evenly among 4 plates.
- Cut corn kernels off cob.
- Arrange corn, cherry tomatoes, black beans, and red onion neatly in rows on top of lettuce. Place one stuffed peppers in the middle. Sprinkle salt and pepper over salad.
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If using hot sauce, mix with the Ranch dressing. Either serve dressing on the side or drizzle over the salad.