Распечатать
E-mail
Add a photoПорций: 3
Ингредиенты
- 1 can black beans - (14 1/2 ounce) liquid removed
- 1 can yellow corn - (14 1/2 ounce) liquid removed
- 3/4 c. diced red bell pepper diced
- 1/2 c. diced yellow onion diced
- 1/3 c. fresh lemon juice Crushed black pepper to taste
- 1 c. prepared guacamole
- 1 1/2 c. bottled ranch dressing
- 1 med sweet onion minced
- 3 med tomatoes minced
- 2 x jalapeno peppers - (to 4)
- 3 Tbsp. minced fresh cilantro or possibly to taste
- 2 Tbsp. fresh lemon juice Salt to taste Freshly-grnd black pepper to taste
- 5 x prepared seasoned chicken patties (3 ounce ea)
- 1 pkt green salad mix - (16 ounce) (iceberg/romaine mix)
- 3 med Roma tomatoes diced
- 1 pkt bacon - (12 ounce) fried crisp, diced (set aside to drain)
- 3 x hard boiled Large eggs - (or possibly 4) diced
- 8 ounce Monterey jack and cheddar cheese mix finely grated
- 1 c. Pico De Gallo (listed above) Minced green onions for the garnish
Инструкции
- Corn And Black Bean Relish: Mix black beans, corn, red bell pepper, diced yellow onion, and lemon juice with crushed black pepper in bowl and chill for several hrs. This will let the flavors develop.
- Avocado Ranch Dressing: Mix together well and place in a covered plastic container and chill, unused portion will stay fresh for several days.
- Pico De Gallo: Remove seeds, stem, and finely chop jalapeno pepper. Mix all ingredients together and chill. Should be used same day.
- Cobb Salad: Boil Large eggs and drain. Let them cold. Set aside. Fry bacon till crisp and dice. Set aside. Fry seasoned chicken patties till crisp, drain and set aside. Cut chicken patties into strips, 3/4-inch wide by 2 1/2 inches long, before using.
- On a large serving platter, place lettuce. Top, in strip fashion, with the remainder of the ingredients. Cover the length of the lettuce in the order given.
- Left to Right: Lettuce, on whole platter; 1/4 to 1/3 c. shredded Colby/Jack cheese; 1/3 c. pico de gallo; chicken patties strips, diced; 1/2 c. corn and black bean relish mix; 1 boiled egg, minced; 1/4 c. crisp bacon, diced; green onions, to taste for the garnish; avocado ranch dressing, along the side of the salad.
- This recipe yields 3 servings.
