Black Bean-Taco Salad with Lime Vinaigrette
Black Bean-Taco Salad with Lime Vinaigrette
From Cooking Light (Obviously, you would omit the chips, but I thought you would want to know that they are figured into the nutritional info.) With chicken, cheddar cheese, and black beans, this Southwestern-influenced salad needs nothing on the side except some iced tea. Fresh lime gives it a citrusy counterpunch. 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 iceberg lettuce 1 1/2 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 1/2 cup (2 ounces) shredded reduced-fat sharp cheddar cheese 1 (15-ounce) can black beans, rinsed and drained 4 cups fat-free baked tortilla chips (about 4 ounces) 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. Yield: 4 servings (serving size: about 2 cups salad and 1 cup chips) NUTRITION PER SERVING CALORIES 402 (28% from fat); FAT 12.6g (sat 3.2g, mono 6.5g, poly 1.9g); PROTEIN 24.5g; CARB 51.6g; FIBER 8g; CHOL 35mg; IRON 3.6mg; SODIUM 861mg; CALC 236mg; Cooking Light, JULY 2000 |
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