Black Bean Taco Salad | Heavenly Homemakers


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.

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.