Soylicious® Cobb Salad
“A really great Cobb salad is not only a thing of beauty but an absolute pleasure to eat. Each bite brings a symphony of flavors and textures.”
-Kelly Newsome (from the Institute of Culinary Education)
The Cobb salad is an American classic, traditionally featuring greens, tomato, avocado, hard-boiled eggs, bacon, and chicken arranged in rows.
Our version adds two varieties of soybeans—edamame and black soybeans—for a protein- and fiber-rich boost. Black soybeans are keto-friendly, and paired with green beans, they create a low-carb, nutrient-dense salad.
Roasted corn and black soybeans give a southwest flair, delivering bold flavor without added meat or saturated fat. Check the nutrition profile below to see how this salad combines taste and health in every serving.
Soylicious® Cobb Salad
Prep Time: 35 minutes
Cook Time: No oven or stove required. It is July!
Just about 5 minutes in the microwave for the corn and edamame.
Serves: 4
Ingredients:
8 cups romaine lettuce (or any another personal favorite)
1 medium tomato, chopped
1 cup of sliced red onions
1 red sweet pepper sliced
1 orange or yellow sweet pepper sliced
1 cup of frozen roasted corn, cooked according to package directions (drained & cooled)
1 cup frozen edamame, cooked according to package directions (drained, rinsed & cooled)
1 avocado, sliced
1 boiled egg, sliced
Dressing:
1/3 cup red wine vinegar
2/3 cup olive oil
1 tsp Dijon mustard
1 large clove of garlic (or two small ones) chopped
1 green onion, chopped
Salt and Pepper to taste (I used ¼ t of pepper and ¼ t of salt)
Directions:
Getting Ready: Wash & prep your veggies.
You can roast a couple of ears or buy a bag of roasted corn to use in the salad. Options are good!
Cook your frozen corn and edamame in the microwave (separately - according to package directions), strain, and allow to cool in a colander.
Rinse lettuce, place on a towel, blot with paper towels, and allow to air dry while you get the rest of your ingredients ready.
Thaw frozen black soybeans in the refrigerator. (You can cook a new batch, but why? It is July!). Place in a colander, rinse, & set aside.
Wash and dice your fresh tomatoes and green onion.
Wash and slice avocado.
STEP 1: Mix your Vinaigrette Dressing
In a small food processor, add the ingredients in the order they are listed.
Process well for about 2 minutes. Allow the dressing to sit for 5 minutes while the flavors meld.
STEP 2:
Tear or chop lettuce and place in a large bowl.
Pour ½ of the dressing over the lettuce and toss lightly.
Note: You will dress each of your garden/vegetable ingredients separately (using the same large bowl) prior to adding each to the salad. This IS a key step if you want the flavor to jump off your plate!
STEP 3: The FUN part – Building your beautiful Cobb salad.
Use a platter with a slight lip. Spread the lettuce across the plate.
Arrange vegetables in your preferred order. Toss lightly with any remaining dressing, adding more if needed.
Add sliced egg last. Drizzle any leftover dressing over the beans and roasted corn.
Optional garnish: sprinkle paprika on eggs or add wonton/tortilla strips for extra crunch and color.
Tip: Wash and chop vegetables and prep vinaigrette ahead of time; store separately in the fridge. Assembly takes 5–10 minutes.
Nutrition Highlight
Each serving provides 16.1g of protein and only 592 calories, compared to a traditional chicken Cobb at 1,241 calories. This salad is a satisfying, nutrient-packed entrée that supports healthy choices without compromising flavor.
