BLACK BEAN TACO SALAD WITH LIME VINAIGRETTE

Black Bean Taco Salad With Lime Vinaigrette image

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.

Provided by Sherri35

Categories Chicken

Time 15m

Yield 4 serving(s)

Number Of Ingredients 19

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Ingredients

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
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

Steps:

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.

Nutrition Facts : Calories 474.1, Fat 18.8, SaturatedFat 3.6, Cholesterol 47.1, Sodium 403.2, Carbohydrate 48.3, Fiber 11.9, Sugar 7.3, Protein 30.6

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