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Cobb Salad With Chipotle Black Bean Vinaigrette

Canned beans are naturally nutritious, providing protein, iron and fiber. 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.

Recipe by Canned Food Alliance
Servings
12
Tags
texmex, lunch, dairy free, gluten free, nut free, sugar free, salad, cinco de mayo

Ingredients


Dressing Ingredients
  • 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
Salad Ingredients
  • 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

Preparation

  1. Purée all of the dressing ingredients in a blender or food processor until smooth.
  2. Toss the corn and red peppers in a small bowl; set aside.
  3. Toss the tomato, cucumber and onion in a separate bowl; set aside.
  4. Make a bed of arugula or watercress on a large platter.
  5. Top 1/3 of the greens with the corn mixture.
  6. Place the tomato and cucumber next to the corn, covering another 1/3 of the greens.
  7. Cover the remaining greens with the sliced chicken; top the chicken with crumbled bacon.
  8. Drizzle half the dressing over top, and scatter the diced avocado overall.
  9. Serve the remaining dressing on the side.