Black Bean Taco Salad
Nice, light Mexican-style salad recipe...
Servings: 4 servings (2 cups salad + 1 cup chips)
Ingredients
VINAIGRETTE:
- ¼ cup seeded & chopped tomato
- ¼ cup chopped fresh cilantro
- 2 tablespoons olive oil
- 1 tablespoon cider vinegar
- 1 tablespoon freshly squeezed lime juice
- 1 teaspoon grated lime zest
- 1 medium garlic clove, peeled
- ¼ teaspoon ground cumin
- ¼ teaspoon chili powder
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
SALAD:
- 8 cups thinly sliced iceberg lettuce
- 1½ cups chopped, cooked chicken breast
- 1 cup chopped tomato
- 1 cup chopped green bell pepper
- 1 cup finely diced red onion
- ½ cup (2 ounces) shredded, reduced fat cheddar cheese
- One 15-ounce can black beans, drained & rinsed
- 4 cups (4 ounces) fat-free baked tortilla chips
Instructions
PREPARE THE VINAIGRETTE:
- Combine all vinaigrette ingredients in a blender or food processor; process until smooth.
PREPARE THE SALAD:
- In a large bowl, combine the lettuce and remaining ingredients except chips in a large bowl. Add vinaigrette; toss to coat. Serve with chips.
Nutrition
Serving: 1serving (2 cups salad + 1 cup chips) | Calories: 481kcal | Carbohydrates: 61g | Protein: 30g | Fat: 14g | Saturated Fat: 2g | Cholesterol: 43mg | Sodium: 605mg | Potassium: 1047mg | Fiber: 14g | Sugar: 7g | Vitamin A: 1190IU | Vitamin C: 45.2mg | Calcium: 196mg | Iron: 4.4mg