Black Bean-Taco Salad with Lime Vinaigrette

Name: Black Bean-Taco Salad with Lime Vinaigrette
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 113 grams cups fat-free baked tortilla chips (about; 0 teaspoons black pepper; 425 grams black beans, rinsed and drained; 0 teaspoons chili powder; 1 Tbsp cider vinegar; 59 milliliters chopped fresh cilantro; 1 garlic clove, peeled; 237 milliliters chopped green bell pepper; 0 teaspoons ground cumin; 2 liters thinly sliced iceberg lettuce; 1 Tbsp fresh lime juice; 1 teaspoon grated lime rind; 2 Tbsps olive oil; 237 milliliters finely diced red onion; 355 milliliters chopped ready-to-eat roasted skinned, boned chicken breast (about 2 breasts); 0 teaspoons salt; 57 grams 1/2 cup shredded reduced-fat sharp cheddar cheese; 59 milliliters chopped seeded tomato; 237 milliliters chopped tomato

Black Bean-Taco Salad with Lime Vinaigrette is a gluten free and vegetarian main course. This recipe covers 28% of your daily requirements of vitamins and minerals. This recipe makes 4 servings with 451 calories, 19g of protein, and 14g of fat each. A mixture of cider vinegar, pepper, olive oil, and a handful of other ingredients are all it takes to make this recipe so tasty. To use up the cider vinegar you could follow this main course with the Vinegar Pie as a dessert. From preparation to the plate, this recipe takes around 45 minutes.