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Southwestern Cobb Salad
with creamy basil dressing

Active: 25 Total: 25

It’s hard to beat the mix of flavors, colors and textures in a classic cobb salad. This version has a Southwestern twist with spiced corn and black beans.
Smarts: The creamy herb dressing in tonight’s meal will be used again later in the week, so make double the dressing for tonight’s meal to save time.



Southwestern Cobb Salad:
  • Eggs - 4
  • Cheese, fresh mozzarella - 4 oz , cubed
  • Tomatoes, cherry or grape - 10 oz , halved
  • Lettuce, romaine - 8 oz , chopped
  • Beans, black (14 oz / 397 g) - 1 can , drained and rinsed
  • Corn kernels, fresh off the cob or frozen - 1 cup
  • Oil, cooking - 1 Tbsp
  • Paprika - 1 tsp
  • Cumin - 1/2 tsp
  • Avocados - 1 , cubed
Creamy Herb Dressing:
  • Basil - 3 leaves
  • Green onions - 1 stalk , green and white parts chopped and combined
  • Miso paste, any color - 1 tsp
  • Oil, olive - 4 Tbsp
  • Yogurt, plain or Greek - 2 Tbsp
  • Mayonnaise - 1 Tbsp
  • Lemon juice - 2 tsp
  • Honey - 1/2 tsp


  1. Boil eggs - Cover eggs with cold water and some salt. Bring to a boil and then turn off heat. Let eggs sit in hot water for 11 minutes and then run in cold water for easier peeling. Roll egg against a hard, flat surface to break up shell, and then peel. If making ahead of time, peel right before serving. (Can be done up to 5 days ahead)

  2. Make creamy herb dressing - Double if making Thursday’s meal. Chop basil and green onions. Combine basil, green and white parts of green onions, miso, olive oil, yogurt, mayonnaise, lemon juice and honey in the bowl of a food processor. Blend until smooth, adding a splash of water if the dressing is too thick to blend easily. (Can be done up to 4 days ahead)

  3. Cheese / Tomatoes / Lettuce - Prep as directed. Store separately. (Can be done 1 day ahead)

  4. Beans / Corn - Drain and rinse beans. Slice corn kernels off cobs (for fresh) or defrost in microwave (for frozen).

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  1. Heat a nonstick pan over medium heat. Add cooking oil and then corn and beans. Season with paprika, cumin and some salt. Saute until everything is fragrant and warmed through, ~2 minutes.

  2. Cube avocados and chop eggs.

  3. Form a bed of romaine lettuce and layer all other ingredients on top - beans / corn mixture, avocados, eggs, cheese and tomatoes. Let everyone dress their own salad (remember to save half the dressing if doubled for Thursday). Enjoy!



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