I made this for supper...YUM!

Black Bean Taco Salad With Lime Vinaigrette

Ingredients

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 cooked chicken breasts
1 cup chopped tomato
1 cup chopped green pepper
1 cup finely diced red onion
1/2 cup shredded reduced-fat sharp cheddar cheese
1 (15 ounce) can black beans, rinsed and drained
4 cups tortilla chips

Directions:
1 To prepare vinaigrette: combine first 11 ingredients in a blender or food processor, process until smooth.
2 To prepare salad: combine lettuce and remaining ingredients except chips in a large bowl.
3 Add vinaigrette; toss well to coat.
4 Serve with chips (I crushed them up on top of the salad)
Note: to prepare vinaigrette without a food processor, just crush the garlic clove and vigorously whisk it and all the other ingredients together.

Servings Per Recipe: 4

Amount Per Serving:
Calories 474.1
Total Fat 18.8 g
Saturated Fat 3.6 g
Cholesterol 47.0 mg
Sodium 403.2 mg
Total Carbohydrate 48.3 g
Dietary Fiber 11.9 g
Sugars 7.3 g