Southwestern Cobb Salad

Ingredients

• 2 ears of corn, husks removed
• 1 tablespoon olive oil
• 1/4 teaspoon chili powder
• 1/4 teaspoon cumin
• 1/4 teaspoon garlic powder
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 (15-ounce) can black beans, drained and rinsed
• 3 cups mixed greens
• 2 tomatoes, diced
• 1/2 avocado, diced
• 1/4 cup crumbled feta cheese
• 1/4 cup chopped fresh cilantro
• 2 tablespoons freshly squeezed lime juice
• 1/4 cup your favorite vinaigrette

Directions

1. Preheat oven to 375°F.
2. Cut the corn from the cob, and place in a bowl.
3. Add the olive oil, chili powder, cumin, garlic powder, salt, and pepper, and toss to coat.
4. Spread the corn in an even layer on a baking sheet.
5. Roast for 15 minutes, stirring once halfway through.
6. In a large bowl, combine the black beans, greens, tomatoes, avocado, feta cheese, cilantro, and lime juice.
7. Add the roasted corn and vinaigrette, and toss to combine.
8. Serve immediately.

Interesting Facts

• Cobb salad is named after the chef Bob Cobb.
• It was created in the 1930s at the Brown Derby restaurant in Hollywood.
• The traditional Cobb salad includes bacon, eggs, and blue cheese dressing.
• This version is vegetarian and gluten-free.