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Black Bean, Veggie and Taco Salad with Lime Vinaigrette

 
Black Bean, Veggie and Taco Salad with Lime Vinaigrette
93

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

Reviews

almost 6 years

I absolutely loved this lime vinaigrette, it was so refreshing and flavorful, which made the salad amazingly delicious. Also loved the combination of black bean, bell pepper, tomatoes, red onions, cheddar and tortilla chips that we baked in the oven. Layers of textures and layers of yummy flavor. The salad can be served as a side dish or a simply tasty main dish with a few slices of crusty bread.

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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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