2011, Recipe 64: Black Bean Taco Salad with Lime Vinaigrette

Recipe courtesy of Good Life Eats

Vinaigrette:

• 1/4 c chopped seeded tomato
• 1/4 c chopped fresh cilantro
• 2 Tbs olive oil
• 1 Tbs cider vinegar
• 1 tsp grated lime rind
• 1 Tbs fresh lime juice
• 1/4 tsp salt
• 1/4 tsp ground cumin
• 1/4 tsp chili powder
• 1/4 tsp black pepper
• 1 garlic clove, peeled

Salad:

• 8 c thinly sliced romaine lettuce
• 1 c chopped tomato
• 1 c chopped green bell pepper
• 1 c finely diced red onion
• 1 1/2 c frozen corn kernels
• 1/2 cup (2 ounces) shredded sharp cheddar cheese
• 1 (15-ounce) can black beans, rinsed and drained
• 4 cups organic blue corn tortilla chips (about 4 ounces)

To prepare vinaigrette, combine 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.

Results: I chopped the vinaigrette ingredients fine and mixed them by hand.  I made some tortilla chips by cutting flour tortillas, tossing them in butter spray, salt, pepper & chili powder.  Then I baked them on 350.  Loved the vinaigrette but this thing needed some MEAT.  Rashan and I were starving.