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Black Bean Taco Salad
Nice, light Mexican-style salad recipe...
Prep Time
25
minutes
minutes
Total Time
25
minutes
minutes
Servings
4
servings (2 cups salad + 1 cup chips)
Calories
481
kcal
Author
RecipeGirl.com (via Cooking Light)
Course
Salad
Cuisine
Mexican
Keyword
black bean taco salad, black bean taco salad recipe, taco salad, taco salad recipe
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:
1
serving (2 cups salad + 1 cup chips)
|
Calories:
481
kcal
|
Carbohydrates:
61
g
|
Protein:
30
g
|
Fat:
14
g
|
Saturated Fat:
2
g
|
Cholesterol:
43
mg
|
Sodium:
605
mg
|
Potassium:
1047
mg
|
Fiber:
14
g
|
Sugar:
7
g
|
Vitamin A:
1190
IU
|
Vitamin C:
45.2
mg
|
Calcium:
196
mg
|
Iron:
4.4
mg