Brazilian Cob Salad

Menu Part: 
Cuisine Type: 

Combining suntan peppers, avocado, black beans, corn and more, this salad from Harvard University, in Cambridge, Mass., provides endless flavors in every bite.


2 ½ oz. thinly sliced red onion
10 ½ oz. salad mix
4 2/3 sliced hearts of palm
5 ¼ oz. diced suntan peppers
2 ½ oz. diced avocado
1 ¼ oz. canned black beans, drained
1 ¼ oz. corn
½ oz. raw cashew pieces
2/3 Italian dressing


  1. Pour dressing in squeeze bottle.
  2. Toss greens in dressing and lay on bottom of serving vessel.
  3. In rows, lay out all ingredients so that each one is visible.
  4. Assemble as needed and do not dress greens ahead of time as they will wilt.
  5. At service, drizzle dressing over salad components. 

Recipe by Harvard University, Cambridge, Mass.

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