Mexican Shrimp Cobb Salad
The Mexican Shrimp Cobb Salad is a visually stunning dish that features a delightful arrangement of succulent shrimp, creamy avocados, charred corn, zesty black bean salsa, crisp cucumbers, juicy tomatoes, and a sprinkle of cheese.
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Ingredients
- 16 oz cooked large shrimp
- chipotle chili powder
- 15 oz black beans
- 1 cup grilled corn kernels
- 2 tbsp red onion
- 2 tbsp cilantro
- 1/2 lime
- 1 seedless cucumber
- 2 cups diced tomatoes
- 1 ripe hass avocado
- 1 cup reduced fat Sargento Mexican Blend shredded cheese
- 1 tbsp lime juice
- kosher salt
- 6 cups romaine lettuce
Equipment Needed
- trifle dish
Instructions
- 1
Clean the shrimp thoroughly and cut them into sizable pieces. Season the shrimp with a pinch of salt, chipotle chili powder, and freshly squeezed lime juice.
- 2
In a bowl, mix together the drained beans, corn, diced red onion, chopped cilantro, lime juice, and adjust the seasoning with salt as desired.
- 3
In a large, transparent trifle dish or a clear mixing bowl, create layers of the salad ingredients, starting with a bed of lettuce, followed by the black bean mixture, diced cucumber, halved tomatoes, sliced avocado, grated cheese, and finally, the shrimp on top.
- 4
Present the salad alongside your preferred dressing, like Avocado Buttermilk Dressing, served on the side.
Nutrition Information
Notes & Tips
- Use your favorite dressing, such as Avocado Buttermilk Dressing on the side.