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Black Bean, Veggie and Taco Salad with Lime Vinaigrette

Black Bean, Veggie & Taco Salad with Lime Vinaigrette

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Submitted by happyzhangbo

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

Ingredients

Vinaigrette
¼ 59
CUP ML TOMATOES
chopped seeded
¼ 59
CUP ML CILANTRO
chopped fresh
2 3E+1
TABLESPOONS ML OLIVE OIL
1 15
TABLESPOON ML APPLE CIDER VINEGAR
1 5
TEASPOON ML LIME ZEST
grated *
1 15
TABLESPOON ML LIMES
fresh *
¼ 1.3
TEASPOON ML SALT
¼ 1.3
TEASPOON ML CUMIN
ground
¼ 1.3
TEASPOON ML CHILI POWDER
¼ 1.3
TEASPOON ML BLACK PEPPER
1 1
CLOVE CLOVE GARLIC
peeled
Salad
8 1.9
CUPS L ICEBERG LETTUCE
thinly sliced *
1 237
CUP ML TOMATOES
chopped
1 237
CUP ML GREEN BELL PEPPERS
chopped
1 237
CUP ML RED ONION
finely diced
2 57.8
OUNCES ML/G CHEDDAR CHEESE
shredded reduced-fat sharp, about 1/2 cup
15 433.5
OUNCES ML/G BLACK BEANS
rinsed and drained
4 946
CUPS ML 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 Arrow up button

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Nutrition Facts

Serving Size 308g (10.9 oz)
Amount per Serving
Calories 234 36% 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?
Low Cholesterol, Trans-fat Free, High Fiber
 

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