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.
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INGREDIENTS
NutritionVinaigrette
- 1⁄4cup chopped seeded tomatoes
- 1⁄4cup chopped fresh cilantro
- 2tablespoons olive oil
- 1tablespoon cider vinegar
- 1teaspoon grated lime rind
- 1tablespoon fresh lime juice
- 1⁄4teaspoon salt
- 1⁄4teaspoon ground cumin
- 1⁄4teaspoon chili powder
- 1⁄4teaspoon black pepper
- 1
Salad
- 8cups thinly sliced iceberg lettuce
- 1 1⁄2cups chopped cooked chicken breasts
- 1cup chopped tomato
- 1cup chopped green pepper
- 1cup finely diced red onion
- 1⁄2cup shredded reduced-fat sharp cheddar cheese
- 1
- 4cups tortilla chips
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DIRECTIONS
- 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.
- Note: to prepare vinaigrette without a food processor, just crush the garlic clove and vigorously whisk it and all the other ingredients together.
- This is what I do.
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