Black Bean Taco Salad With Lime Vinaigrette

This recipe came from Cooking Light magazine. Even though it has a lot of ingredients, it's still quick and easy to pull together for a weeknight meal.

• Ready In: 15 mins
• Serves: 4

Ingredients

• Vinaigrette

• 1⁄4 cup  chopped seeded tomatoes
• 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  cooked chicken breasts
• 1  cup chopped tomato
• 1  cup  chopped green pepper
• 1  cup  finely diced red onion
• 1⁄2 cup  shredded reduced-fat sharp cheddar cheese
• 1 (15 ounce) can black beans, rinsed and drained
• 4  cups tortilla chips

Directions

1. To prepare vinaigrette: combine first 11 ingredients in a blender or food processor, process until smooth.
2. To prepare salad: combine lettuce and remaining ingredients except chips in a large bowl.
3. Add vinaigrette; toss well to coat.
4. Serve with chips.
5. Note: to prepare vinaigrette without a food processor, just crush the garlic clove and vigorously whisk it and all the other ingredients together.
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