Serving a hearty salad as a main dish is a wonderful way to incorporate more vegetables into your diet. Dressed with your favorite sundried tomato vinaigrette, and topped with shredded Monterey Jack cheese, this salad is a wonderful combination of two beloved salads: the classic cobb and the tasty taco. If you're cooking for a man who complains about a vegetarian salad for dinner, throw on some shredded rotisserie chicken or grilled, thinly sliced steak. You'll find the recipe if you read more

Black Bean Cobb Salad
From Mealtime

9 cups mixed greens
1 can (15 ounces) black beans, rinsed and drained
1 can (15 ounces) diced, herb-seasoned tomatoes, drained
3 large eggs, hard cooked, peeled, sliced
1 can (11 ounces) corn with peppers, drained
2 medium avocadoes, peeled, pit removed, sliced
Juice of 1 lime
1/3 cup shredded Monterey Jack cheese
1/4 cup chopped fresh cilantro or parsley
Black pepper, to taste
3/4 cup sun-dried tomato, low-fat vinaigrette

1. Place greens on 6 dinner plates.
2. Arrange equal amounts of beans, tomatoes, eggs, corn, avocadoes (tossed with lime juice) and cheese over greens. Sprinkle with cilantro. Season with black pepper, as desired.
3. Serve immediately with vinaigrette.

Serves 6.

Nutritional Information Per Serving: Calories 390; Total fat 24g; Saturated fat 5g; Cholesterol 110mg; Sodium 890mg; Carbohydrate 38g; Fiber 12g; Protein 13g; Vitamin A 60%DV*; Vitamin C 60%DV; Calcium 15%DV; Iron 20%DV; Folate 45%DV; Potassium 21%DV

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