Black Bean-Taco Salad with Lime Vinaigrette

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Black Bean-Taco Salad with Lime Vinaigrette Recipe
Randy Mayor
With chicken, cheddar cheese, and black beans, this Southwestern-influenced salad needs nothing on the side except some iced tea. Fresh lime gives it a citrusy counterpunch.
4 servings (serving size: about 2 cups salad and 1 cup chips)

Ingredients

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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)

Preparation

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.

Created date

July 2000

Nutritional Information

Calories 402
Caloriesfromfat 28 %
Fat 12.6 g
Satfat 3.2 g
Monofat 6.5 g
Polyfat 1.9 g
Protein 24.5 g
Carbohydrate 51.6 g
Fiber 8 g
Cholesterol 35 mg
Iron 3.6 mg
Sodium 861 mg
Calcium 236 mg