Email to Terry Ward      

Black Bean Taco Salad with Lime Vinaigrette

Recipe Introduction


Source: Cooking Light-7/00





List of 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)
  






Instructions



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.
   
   
3. Yield: 4 servings (serving size: about 2 cups salad and 1 cup chips) CALORIES 402 (28% from fat); FAT 12.6g (sat 3.2g, mono 6.5g, poly 1.9g); PROTEIN 24.5g; CARB 51.6g; FIBER 8g; CHOL 35mg; IRON 3.6mg; sodium 861mg; CALC 236mg