Mexican Cobb Salad


Total Time:

35 minutes



My love for salads runs deep. So does my love for all things Mexican food. So it probably comes as no surprise that this Mexican Cobb Salad is near and dear to my heart!

Mexican Cobb Salad from (@whatsgabycookin)

Loaded with shredded romaine lettuce, freshly grated cheese, black beans, corn, guacamole, pico and spicy shrimp – it’s one of those complete meal salads that you’ll absolutely adore! Plus it’s healthy!! Well, for the most part, unless you sometimes pull a “gaby” and eat it with tortilla chips. Then the health factor kinda flies out the wind. #sorrynotsorry I’m just being honest 🙂

You can serve it up with cilantro vinaigrette if you want too! I find that between the pico and the guac, I don’t need an extra dressing… but I’m just covering your basis cause I love ya!

Mexican Cobb Salad from (@whatsgabycookin)

Mexican Cobb Salad

5 from 1 vote
Prep Time 25 mins
Cook Time 10 mins
Total Time 35 mins
Course Salad, Dinner, Lunch
Cuisine Mexican, Tex Mex
Servings 8 + servings


For the Salad

  • 2-3 heads Romaine Lettuce shredded
  • ½ cup freshly grated Monterey jack cheese
  • 1 cup Black Beans
  • 1 cup Corn
  • 1 recipe Guacamole
  • 1 recipe Pico de Gallo

For the Spicy Shrimp

  • 1/2 lb medium shrimp peeled and de-veined
  • 1 lemon juiced
  • 1 teaspoons red pepper flakes
  • ½ teaspoon garlic powder
  • kosher salt and freshly cracked black pepper
  • olive oil for drizzling


For the Spicy Shrimp

  • Combine the shrimp with the lemon juice, red pepper flakes, garlic powder, salt and pepper. Toss to combine. Heat a large skillet over high heat with a drizzle of olive oil. Add shrimp and sauté until pink and fully cooked. Remove and set aside.
  • On a large platter combine the romaine, cheese, black beans, corn, guacamole, pico and shrimp. Garnish with cilantro leaves and serve.

Photo by Matt Armendariz / Food Styling by Adam Pearson / Styling by Stephanie Hanes / Recipe from What’s Gaby Cooking

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Recipe Rating


  1. Nicole – Coking for Keeps

    STUNNING. This needs to be in my dinner rotation!

  2. Heather Christo

    omg. we were thinking on the same wave length today 🙂 Awesome salad!!!

  3. Jeffrey Sellegren

    It seems to me that the lemon juice would cause the oil to splatter. I think I’d add it afterwards.

  4. Julie Wampler

    Oh man, this looks scrumptious! Serve me up a big bowl, please!!

  5. Monika

    I think I could eat this everyday! Love the cilantro vinaigrette!

  6. Mary Frances

    What a gorgeous salad! It looks perfect for the season. Thanks for sharing, Gaby!

  7. Fabiana

    I am in for anything with shrimp. I think I might try it this weekend.

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  13. Kandy Faris

    Are the corn and beans left at room temp. and not cooked?

    • Gaby

      correct! raw corn is my fav. and if you prefer the beans warm, be my guest!!

  14. Nicole Shugars

    I don’t like shrimp — do you have another protein suggestion? Could you treat chicken or another meat the same way?