Black Bean Taco Salad

Black Bean Taco Salad
Black Bean-Taco Salad with Lime Vinaigrette
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

Salad:

8 cups thinly sliced lettuce
1 1/2 cups chopped 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 sharp cheddar cheese
1 (15-ounce) can black beans, rinsed and drained (or the equivilent of dry beans cooked from scratch)
2 cups tortilla chips, crushed

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.

 

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