Black Bean Taco Salad with Lime Vinaigrette

BLACK BEAN TACO SALAD W/ LIME VINAIGRETTE
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VINAIGRETTE:
¼ cup chopped seeded tomato
¼ cup chopped fresh cilantro
2 tbs olive oil
1 Tbs cider vinegar
1 tsp grated lemon rind
1 Tbs fresh lime juice
¼ tsp salt
¼ tsp ground cumin
¼ tsp chili powder
¼ tsp black pepper
1 clove garlic, peeled

SALAD:
8 cups thinly sliced iceberg lettuce
1½ 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
½ cup (2 ounces) shredded reduced-fat sharp cheddar cheese
15 ounce can black beans, rinsed and drained
4 cups fat-free baked tortilla chips (about 4 ounces)

1. To prepare vinaigrette: combine all vinaigrette 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 to coat. Serve with chips.

Servings: 4
Yield: Serving Size: about 2 cups salad and 1 cup chips

Nutrition Facts
Amount Per Serving

Calories 383
Calories From Fat (27%) 102
Total Fat 11.38g
Saturated Fat 2.45g
Cholesterol 48.09mg
Sodium 548.09mg
Potassium 830.08mg
Carbohydrates 40.58g
Dietary Fiber 11.10g
Sugar 4.33g
Net Carbohydrates 29.48g
Protein 31.14g

WW Points: 9.5

Recipe Source: Cooking Light

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