Southwestern Cobb Salad

Serves 4

Vinaigrette:

4 tablespoons white wine vinegar

2 teaspoon honey

1 teaspoon ground cumin

3/4 teaspoon smoked paprika

3/4 teaspoon garlic powder

1/2 teaspoon ground red pepper

1/2 Cup olive oil

Salad:

8 cups shredded/sliced romaine lettuce

1/2 cup fresh pico de gallo (see below)

1 cup diced avocado

1 cup diced cucumber

1 cup crumbled queso fresco or feta cheese

1/2 cup chopped green onions

2 cups cooked black beans

For Vinaigrette

Combine vinegar, honey, cumin, paprika, garlic, red pepper in a medium bowl, stirring with a whisk. Gradually add oil, stirring constantly with a whisk; set aside.

For Pico de Gallo

1 1/2 cups tomatoes chopped small
 1/2 cup onion chopped small
 2 Tablespoons coriander chopped well
 Juice from 1 lime
 Salt to taste
 

Mix together and let sit for a few hours or over night.

For Black Beans
 Rinse and drain two (2) 14oz cans of black beans.
 Sauté 1 small yellow onion in olive oil. When soft, add beans, 3 teaspoons cumin and 1 tablespoon chili powder cover with water and let simmer 15 minutes. If you like your beans spicy, add some red chili flakes. Can be made one day ahead.

To Serve
 We like to place all the ingredients into small serving bowls and let everyone make their own salad. But, you could plate these individually as well and drizzle with dressing or put it all together in a large bowl and mix. You do you!

**For a non-vegetarian option, add 3 slices cooked and crumbled bacon and 8 ounces baked chicken, cubed into 1/2-inch pieces.