Black Bean-Taco Salad with Lime Vinaigrette
Great Salad - Give it a try!"I made this taco salad last night when it was so hot I didn't want to do any cooking to heat up the house. The whole family enjoyed this recipe; one of my sons who hates vegeatbles even had seconds.
I particularly liked the lime and cilantro flavors in the vinaigrette in addition to the regular taco seasoning of cumin.
I did add some salsa to the top of my salad because I am a fan of spicier food but overall this is a great recipe and it assembles so fast and easy!" - wineguy818
Yield: 4 Ready in 20 minutes
60 people trying soon
Verified by stevemur
|4 tbsptomato; chopped seeded|
|4 tbspfresh cilantro; chopped|
|2 tbspolive oil|
|1 tbspcider vinegar|
|1 tsgrated lime rind|
|1 tbspfresh lime juice|
|1/4 tspground cumin|
|1/4 tspchili powder|
|1/4 tspblack pepper|
|1 Garlic; peeled|
|8 ciceberg lettuce; thinly sliced|
|1 cchicken; chopped ready-to-eat roasted skinned, boned|
|1 cgreen bell pepper; chopped|
|1 cred onion; finely diced|
|1/2 cupreduced-fat sharp cheddar; (2 ounces) shredded|
|15 canblack beans; rinsed and drained|
|4 cfat-free baked tortilla chips; (about 4 ounces)|
Black Bean-Taco Salad with Lime Vinaigrette 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.
4 servings (serving size: about 2
Cups salad and 1 cup chips)
Recipe By: George Ross
CALORIES 402(28% from
Fat); FAT 12.6g (sat 3.2g,mono 6.5g,poly 1.9g); PROTEIN 24.5g; CHOLESTEROL 35mg;
CALCIUM 236mg; SODIUM 861mg; FIBER 8g; IRON 3.6mg; CARBOHYDRATE 51.6g
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