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Black Bean Taco Salad with Lime Vinaigre




Source of Recipe


Internet


List of Ingredients




Vinaigrette:
1/4 c. chopped seeded tomato
1/4 c. chopped fresh cilantro
2 T. olive oil
1 T. cider vinegar
1 tsp grated lime rind
1 T. fresh lime juice
1/4 tsp salt
1/4 tsp ground cumin
1/4 tsp chili powder
1/4 tsp black pepper
1 garlic clove, peeled

Salad:
8 cups thinly sliced iceberg lettuce
1 1/2 c. chopped ready to eat roasted skinned, boned chicken breasts (about 2 breasts)
1 c. chopped tomato
1 c. chopped green bell pepper
1 c. finely diced red onion
1/2 c. 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)



Recipe



1. To prepare vinaigrette, combine first 11 ingredients in a blender or food processer; 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.

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