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| Black Bean Taco Salad |
Recipe Type: Side Dish
Author:
Serves: 4
Ingredients
- Vinaigrette:
- 1/4 cup chopped seeded tomato
- 1/4 cup chopped fresh cilantro
- 2 tablespoons olive oil
- 1 tablespoon cider vinegar
- 1 teaspoon grated lime rind
- 1 tablespoon fresh lime juice
- 1/4 teaspoon salt
- 1/4 teaspoon ground cumin
- 1/4 teaspoon chili powder
- 1/4 teaspoon black pepper
- 1 garlic clove, peeled
- Salad:
- 8 cups thinly sliced iceberg lettuce
- 1 1/2 cups chopped ready-to-eat roasted skinned, boned chicken breast (about 2 breasts)
- 1 cup chopped tomato
- 1 cup chopped green bell pepper
- 1 cup finely diced red onion
- 1/2 cup (2 ounces) shredded reduced-fat sharp cheddar cheese
- 1 (15-ounce) can black beans, rinsed and drained
- 4 cups fat-free baked tortilla chips (about 4 ounces)
Instructions
- To prepare vinaigrette, combine first 11 ingredients in a blender or food processor; process until smooth.
- To prepare salad, combine lettuce and remaining ingredients except chips in a large bowl. Add vinaigrette; toss well to coat. Serve with chips.
Recipe and Photo Source: Cooking Light July 2000