Thursday, March 1, 2007

Black Bean Taco Salad with Lime Vinaigrette

Black Bean Taco Salad with Lime Vinaigrette

(I talked about this recipe here)

1/4 cup tomato, seeded and chopped
1/4 cup cilantro, chopped
2 tablespoons olive oil
1 tablespoon cider vinegar
1 teaspoon lime zest
1 tablespoon lime juice
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon chili powder
1/4 teaspoon cumin
1 garlic clove, minced

8 cups salad greens
1 cup tomato, chopped
1 cup green pepper, chopped
1 cup red onion, finely chopped
1 cup corn, cooked
4 cups baked tortilla chips
15 ounces black beans, drained and rinsed
1 1/2 cups cooked chicken breast, chopped (optional; use a rotisserie chicken to save time)
cheese, sour cream, salsa, guacamole to taste (optional)

To prepare vinaigrette, combine all vinaigrette 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.

makes 4 large servings, 7 HUs per serving (not including optional ingredients)
adapted from: Cooking Light

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