Black Bean-Taco Salad with Lime Vinaigrette

Prep Time: 0 Minutes

Cook Time: 0 Minutes

Ready In: 0 Minutes

Servings: 4

With chicken, cheddar cheese, and black beans, this Southwestern-influenced salad needs nothing on the side except some iced tea. Fresh lime gives it a citrusy counterpunch.

Ingredients:

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

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)

Directions:

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.

By RecipeOfHealth.com