Monday, July 11, 2011

Meatless Monday: Mexican Cobb Salad

This salad accompanied me to a BBQ this weekend. Although each layer is uncomplicated, it's a salad that packs a punch. It would easily be dressed up with chicken or shrimp if you don't want to go the meatless route.
I used a layer of the following:
- Romain lettuce
- Mix of 1 can corn, 1 can black beans, chopped cilantro, 1/4 large red onion, juice of 1/2 lime
- Cucumber
-Cherry tomatoes
- Avocado
- Shredded Mexican blend cheese

For the dressing; blend the following in a blender or food processor:
- 1/2 cup lowfat buttermilk
- 1/4 cup light mayo
- 1/4 plain Greek yogurt
- 1/4 cup fresh cilantro
- 1/4 cup fresh parsley (could omit and just do cilantro, but I had some on hand)
- 1 clove of garlic
- juice of 1/2 lime
- 1/4 teaspoon of cumin
- Salt and pepper to taste

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