Black Bean-Taco Salad with Lime Vinaigrette
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Ingredients
Vinaigrette:
¼ cup chopped seedless tomatoes
¼ cup chopped fresh cilantro
2 tablespoons olive oil
1 tablespoon apple cider vinegar
1 teaspoon grated lime zest
1 tablespoon fresh lime juice
¼ teaspoon salt
¼ teaspoon ground cumin
¼ teaspoon chili powder
¼ teaspoon black pepper
1 garlic clove, peeled
Salad:
8 cups thinly sliced iceberg lettuce
1 ½ cups sliced, ready-to-eat, seared, skinless and boneless chicken breast (approximately 2 breasts)
1 cup chopped tomatoes
1 cup chopped green bell pepper
1 cup finely diced red onion
½ cup (2 oz) grated, spicy, low-fat cheddar cheese
1 can black beans (15 oz), washed and dried
4 cups fat-free baked tortilla chips (about 4 ounces)
To make
This southwest-style salad with chicken, cheddar cheese and black beans requires nothing more than iced tea. Fresh lime gives it a citrus touch.
To make the vinaigrette, combine the first 11 ingredients in a blender or food processor; beat until smooth.To make the salad, combine the lettuce leaves and other ingredients, except the chips, in a large bowl. Add the vinaigrette sauce; mix well to coat. Serve with chips.
To make the vinaigrette, combine the first 11 ingredients in a blender or food processor; beat until smooth.To make the salad, combine the lettuce leaves and other ingredients, except the chips, in a large bowl. Add the vinaigrette sauce; mix well to coat. Serve with chips.
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Author:Admin
Published: 11/20/2023 9:44 PM
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