Black Bean-Taco Salad with Lime Vinaigrette

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.

Yield: 4 servings (serving size: about 2 cups salad and 1 cup chips)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 402
  • Calories from fat: 28%
  • Fat: 12.6g
  • Saturated fat: 3.2g
  • Monounsaturated fat: 6.5g
  • Polyunsaturated fat: 1.9g
  • Protein: 24.5g
  • Carbohydrate: 51.6g
  • Fiber: 8g
  • Cholesterol: 35mg
  • Iron: 3.6mg
  • Sodium: 861mg
  • Calcium: 236mg

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)

Preparation

  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. Add vinaigrette; toss well to coat. Serve with chips.
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