This classic Cobb salad skips the chicken and bacon and layers crisp romaine and red leaf lettuce with sweet corn, black beans, cherry tomatoes, creamy avocado and sliced hard boiled egg. A quick balsamic and lime vinaigrette ties it all together.

It is a veggie and protein packed salad that makes a perfect post workout lunch, and it comes together in minutes with no cooking beyond boiling an egg.

The Best Cobb Salad Without Chicken (Veggie and Protein Packed)

A traditional Cobb salad is known for its neat rows of toppings arranged over chopped lettuce, usually with chicken, bacon and blue cheese. This version keeps the same beautiful layered look and the same satisfying mix of textures, but builds it from lighter, plant forward ingredients that still keep you full.

Black beans and a hard boiled egg bring the protein, so you don’t miss the chicken at all. Avocado adds the rich, creamy element that bacon and blue cheese usually provide, along with healthy fats. Sweet corn and juicy cherry tomatoes add pops of color and natural sweetness, and the mix of romaine and red leaf lettuce gives you both crunch and tender leaves in every forkful.

The dressing is as simple as it gets: balsamic vinegar, olive oil and fresh lime juice. The balsamic brings a mellow sweetness, the lime brightens everything up, and together they cut through the richness of the avocado and egg without weighing the salad down.

Arrange the toppings in rows for a pretty presentation, or toss everything together and spoon it over the lettuce for an easy weekday lunch. Either way, it is a fresh, filling salad that is perfect after a workout or any time you want a light meal with real staying power.

Why You’ll Love This Cobb Salad

Protein packed. Black beans and egg keep you full, no chicken needed.
Fresh and colorful. Corn, tomatoes, avocado and green onions make every bite bright.
Simple dressing. Three pantry ingredients whisked together in seconds.
Quick lunch. No cooking beyond a hard boiled egg, which you can make ahead and keep in the fridge for busy days.

Ingredients You’ll Need

Exact amounts are in the recipe card below.

Romaine lettuce: Washed and chopped. Romaine gives the salad a sturdy, crisp base that holds up to all the toppings. Dry the leaves well after washing so the dressing clings instead of sliding off.
Red leaf lettuce: Washed and chopped. Its tender, ruffled leaves and red edges add color and a softer texture next to the crunchy romaine.
Frozen sweet corn: Rinsed with warm water to thaw it quickly. Frozen corn is picked at peak sweetness, so it often tastes sweeter than out of season fresh corn. Drain it well so it doesn’t water down the salad.
Black beans: Drained and rinsed well. Rinsing removes the starchy canning liquid and some of the sodium, leaving clean, firm beans packed with protein and fiber.
Cherry tomatoes: Washed and cut in half. Halving them lets their juices mingle with the dressing. Look for firm, glossy tomatoes with deep color.
Avocado: Half of a large avocado, sliced. Choose one that yields slightly to gentle pressure. Slice it just before serving so it stays green.
Hard boiled egg (optional): Sliced. It adds extra protein and the classic Cobb look. Leave it out to make the salad vegan.
Green onions (optional): Chopped for a mild, fresh onion bite. Use both the white and green parts; the whites are a little sharper and the greens are milder.
Balsamic vinegar: The base of the dressing, with a mellow, slightly sweet tang.
Olive oil: Rounds out the vinaigrette and carries the flavor. A good extra virgin olive oil adds a fruity, peppery note.
Fresh lime juice: Brightens the dressing and complements the corn, beans and avocado. Fresh squeezed tastes far better than bottled.

How to Make a Cobb Salad Without Chicken

Hard boil the egg. Place the egg in a small pot, cover it with cold water and bring it to a boil. Turn off the heat, cover the pot and let it sit for about 10 to 12 minutes. Move the egg to a bowl of ice water to cool, then peel and slice it.
Prep the toppings. Rinse the frozen corn with warm water and drain it well. Drain and rinse the black beans. Halve the tomatoes, slice the avocado and chop the green onions. Pat the corn and beans dry with a paper towel so they don’t leave puddles on the plate.
Build the base. On a large plate, spread the chopped romaine and red leaf lettuce evenly across the plate so every bite gets a mix of both.
Layer the toppings. Arrange the corn, black beans, tomatoes, avocado, egg and green onions in neat rows over the lettuce for the classic Cobb look. Or, if you prefer, toss the toppings together in a bowl and spoon them over the lettuce.
Make the dressing. Whisk together the balsamic vinegar, olive oil and lime juice until the dressing looks glossy and slightly thickened. Taste it and add a pinch of salt and pepper if you like.
Dress and serve. Pour the dressing evenly over the salad right before serving so the lettuce stays crisp. Give it a gentle toss at the table, or let everyone dig into the rows. Enjoy right away.

Kami’s tip: If you like a more creamy dressing instead of the vinaigrette, try my Avocado Ranch Dressing instead!

Ways to Customize This Cobb Salad

Add more protein. Top it with grilled chicken, shrimp or chickpeas for an even heartier meal.
Make it creamy. Swap the vinaigrette for Avocado Ranch Dressing.
Go vegan. Skip the egg. The black beans still keep it protein packed.
Add crunch. Sprinkle on toasted pumpkin seeds or crushed tortilla chips for a salty, crunchy finish that plays nicely with the creamy avocado.

Cobb Salad FAQs

Can you make a Cobb salad without chicken? Yes. This version uses black beans and hard boiled egg for protein, so it is filling without any meat.
Are Cobb salads healthy? They can be. This one is built on lettuce, vegetables, beans, avocado and a light olive oil vinaigrette instead of bacon and blue cheese dressing.
What dressing goes on a classic Cobb salad? A red wine vinaigrette is traditional. This version uses a quick balsamic, olive oil and lime vinaigrette, or try a creamy avocado ranch.
Can I make it ahead? Prep the toppings and dressing ahead and store them separately in the refrigerator. Slice the avocado and dress the salad right before eating.
Can I use fresh corn? Yes. Cut the kernels off a cooked or raw ear of sweet corn. Very fresh summer corn is sweet and crisp enough to eat raw.
How do I keep the avocado from browning? Slice it right before serving, or toss the slices with a little of the lime juice from the dressing to keep them green a bit longer.
How long do hard boiled eggs keep? Hard boiled eggs keep in the refrigerator for up to 1 week.
Is this salad good after a workout? Yes. With protein from the beans and egg and healthy fats from the avocado, it makes a satisfying post workout lunch.

The Classic Cobb Salad- No Diets Allowed

Vegetarian Cobb Salad with Black Beans

Cobb salad with no chicken, layered with black beans, corn, cherry tomatoes, avocado and hard boiled egg over romaine and red leaf lettuce with a balsamic lime vinaigrette.

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Ingredients

1 large Romaine lettuce leaf washed and chopped
1 large Red lettuce leaf washed and chopped
1/2 cup frozen sweet corn rinsed with warm water
1/2 cup black beans drained and rinsed well
1 cup cherry tomatoes washed and cut in half
1/2 large avocado sliced
1 large egg hard broiled and sliced (optional)
2 medium green onions chopped (optional)
2 Tbs balsamic vinegar
2 Tbs olive oil
1 Tbs fresh lime juice

Instructions

On a large plate, evenly distribute chopped lettuce across plate.
Layer the corn, black beans, tomatoes, avocado, egg, and green onions as pictured or toss ingredients together and spoon over lettuce.
Mix together balsamic vinegar, oil, and lime juice. Pour evenly over salad.

Notes

*If you like a more creamy dressing instead of the vinaigrette, try my Avocado Ranch Dressing instead!

Made this salad? Leave a star rating in the recipe card and tell me how it turned out in the comments below. I’d love to hear your favorite toppings.