You are here: Home » Recipes » Santa Fe Cobb Salad Santa Fe Cobb Salad Recipe by Relish Contributor Yield 6 servings Sweet bell peppers, black beans, ripe tomatoes, a little avocado and crunchy jicama are arranged in rows on top of greens. PrintEmail If you like, you can add 8 ounces cooked chicken, shrimp or diced firm tofu. Ingredients Lime-Cilantro Vinaigrette:3/4 cup tomato juice1 jalapeno pepper, seeded Juice of 1 lime10 sprigs cilantro1/4 teaspoon ground cumin1/2 teaspoon ground oregano1 teaspoon salt1/3 cup extra-virgin olive oil, optionalCobb Salad:6 cups bite-size pieces mixed greens or field greens1 medium tomato, diced1/4 cup diced red onions1 cup peeled and diced jicama1 cup seeded and diced green bell peppers2 ears sweet corn, kernels cut from cob1/4 cup diced avocado1/4 cup canned black beans, drained and rinsed1/4 cup shredded low-fat Monterey Jack cheese1 cup baked tortilla chips, lightly crumbled Instructions To make vinaigrette: Combine all ingredients in a blender or a food processor fitted with the metal blade. Process or blend to combine. To make salad: Place mixed greens on a large platter. Arrange diced vegetables, beans and grated cheese in parallel rows across the top of the salad greens. Scatter tortilla chips over the vegetables. At the table, pour dressing over top, toss and serve.