I always find myself craving a Cobb salad when temperatures begin to rise. It’s a hearty dinner with abundant toppings that deliver a variety of flavors in every bite. My Texas Cobb Salad is a fun twist on the classic that is so simple to make.

Salad
1 head romaine lettuce, coarsely chopped
6 hard-boiled eggs, peeled and halved
8 slices bacon, fully cooked and cut into bite-size pieces
2 avocados, sliced
1 can pinto beans (15 ounces), drained and rinsed
2 ears corn, roasted and sliced off the cob
16 ounces cooked beef fajitas, sliced

Dressing
1/4 cup olive oil
3 tablespoons red wine vinegar
1 tablespoon Dijon mustard
1 chipotle pepper in adobo sauce, minced, sauce reserved
2 teaspoons reserved adobo sauce
1 small shallot, thinly sliced
2 teaspoons salt
1 teaspoon ground black pepper

1. Salad Spread lettuce evenly across a large platter.

2. Arrange eggs in one row across the lettuce. Continue arranging each topping in its own row: bacon, avocado, beans and roasted corn. End by adding fajitas to edge of platter.

3. Dressing In a small bowl, combine all dressing ingredients and stir to combine. Serve dressing with the salad.

Serves 6.