Thursday, October 18, 2007

A colorful taco salad...

Recipe
Black Bean Taco Salad with Lime Vinaigrette

Dariush and I had lots of fun with this salad at the end of the summer. Taco salads are great because it's so easy to individualize them to personal tastes. We both love black beans, corn, and other taco fixings, but the lime vinaigrette really made this recipe stand out for us. I added chicken to the recipe to make it more substantial for us, but it could easily be left out for vegetarians.

7 comments:

swirlingnotions said...

This looks fantastic! My dirty little secret (well, one of them anyway) is that I've loved ketchup on taco salads since I was a kid. Maybe this Lime Vinaigrette will help me redeem myself :-). Thanks!

Elisabeth said...

Lia - let me know how you like it if you give it a try. I usually don't like any kind of dressing on taco salads...ketchup or otherwise(!)... but I thought this was really good.

Anonymous said...

This looks amazing. I will definitely being making it this week. Would you suggest more beans if leaving the chicken out?

Elisabeth said...

You could add more beans if you leave out the chicken, but I don't think it's totally necessary - there's so much other stuff in there that it would still be filling with the 15 ounces beans, especially if you use cheese and sour cream. I'm sure it would be great with 2 cans of beans, too, though!

Anonymous said...

mmmmmmm. i will try this one!

LeLe said...

i made this recipe lastnight (forgetting i had loaned my blender) and so it was not exact, but i used all of the ingredients and it seemed perfect for an early spring dinner! i will make it again and again with summer round the corner.

Elisabeth said...

LeLe, so glad it turned out for you - and sorry about your blender (since I'm the one leaving you blenderless!)...I'll be sure to get it back to you tomorrow. I haven't trotted this recipe out since last summer - time to pull it out again soon!