Saturday, May 10, 2008

Black Bean Taco Salad with Lime Vinaigrette

Ingredients for Vinaigrette Dressing:
1/4 cup chopped seeded tomato
1/4 cup chopped fresh cilantro ( I didn't use any because I don't like the taste)
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

8 cups thinly sliced romaine 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)

Yields 4 servings: 2 C salad and 1 C chips

First combine all of the ingredients for the dressing together in a food processor or blender.
2 T of olive oil

1t of grated lime rind

1 T of fresh lime juice

1/4 t ground cumin

1/4 t of chili powder

1 peeled garlic clove

1/4 cup chopped seeded tomato

...and MIX! Now begin the salad...

Drain and wash a can of black beans

Chop up tomatoes and green bell pepper

In a large bowl mix everything together: lettuce, chopped chicken, black beans, tomatoes, green pepper

Cheese (i also added avocado)

Pour dressing on top

Toss well to coat

And serve with tortilla chips

"I love it"- Michael Mitchell
It was pretty tasty!

According to the nutrition facts from the recipe if you don't substitute anything in or out it will be 8 WW points.

Printable recipe:

1 comment:

Heather Hartman said...

I made this with shredded pork, and I thought it was really good. The vinaigrette is really flavorful and different. Keep cooking!