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Black Bean, Veggie and Taco Salad with Lime Vinaigrette

 
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This is a vegetarian version of black bean-taco salad. The dressing is so refreshing and tasty, which makes this bean and veggie salad taste still delicious.

Yield

4

servings

Prep

20

min

Cook

5

min

Ready

25

min

Low Cholesterol, Trans-fat Free, High Fiber
 

Ingredients

Vinaigrette:
¼ cup tomatoes
chopped seeded
¼ cup cilantro
chopped fresh
2 tablespoons olive oil
1 tablespoon apple cider vinegar
1 teaspoon lime zest
grated
*
1 tablespoon limes
fresh
*
¼ teaspoon salt
¼ teaspoon cumin
ground
*
¼ teaspoon chili powder
*
¼ teaspoon black pepper
*
1 clove garlic
peeled
Salad:
8 cups iceberg lettuce
thinly sliced
*
1 cup tomatoes
chopped
1 cup green bell peppers
chopped
1 cup red onion
finely diced
2 ounces cheddar cheese
shredded reduced-fat sharp, about 1/2 cup
15 ounces black beans
rinsed and drained
4 cups tortilla chips
fat-free baked, about 4 ounces
*

Directions

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.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 308g (10.9 oz)
Amount per Serving
Calories 23436% of calories from fat
 % Daily Value *
Total Fat 9g 15%
Saturated Fat 3g 13%
Trans Fat 0g
Cholesterol 7mg 2%
Sodium 636mg 26%
Total Carbohydrate 10g 10%
Dietary Fiber 10g 40%
Sugars g
Protein 20g
Vitamin A 15% Vitamin C 77%
Calcium 12% Iron 16%
* based on a 2,000 calorie diet How is this calculated?

 

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