Cobb Salad With Chipotle Black Bean Vinaigrette Recipe


  • For the Chipotle black bean Vinaigrette dressing:
  • 1 can (about 15 ounces) black beans, drained and rinsed
  • 2 cloves garlic, halved
  • 1 canned chipotle pepper
  • 1/2 cup spicy salsa
  • 1/4 cup apple cider vinegar
  • 1/4 cup hot water
  • kosher salt, to taste*
  • 1/4 teaspoon freshly ground black pepper
  • 2 tablespoons extra-virgin olive oil
  • For the salad:
  • 1 can (15 ounces) corn kernels, drained
  • 2 canned roasted red bell peppers, diced
  • 2 large, ripe tomatoes, stem removed and cut in small dices
  • 1 cucumber, peeled and seeded, and cut in small dices
  • 1/2 medium red onion, finely chopped
  • 2 bunches (4 ounces) arugula or watercress, stems removed, washed and dried
  • 12 ounces roasted chicken breast, thinly sliced, rotisserie or freshly made, skinless
  • 2 strips bacon, cooked until crisp and crumbled
  • 1 avocado, peeled, pitted and diced


Canned Beans Are Naturally Nutritious, Providing Protein, Calcium And Iron. This Recipe Packs All Of That Goodness Into A Spicy, Creamy Vinaigrette That Is As Appropriate Dressing A Green Salad As It Is Flavoring A Taco, A Burrito Or A Quesadilla.

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