MAR
31

Black Bean-Taco Salad with Lime Vinaigrette

Beans and Legumes, Main Dish, Main Dish Salads, Mexican, Vegetarian | 7 comments

This recipe and the pictures have been sitting on the computer for a while now. I’ve been meaning to post it, but somehow other recipes always took priority. It’s not that this salad wasn’t good – it was great! Fresh tasting, easy to make, healthy. I happened to like the dressing especially and switching to blue corn chips made it so colorful! But, still, for some reason it just sat there waiting it’s turn. Good to have ready on a night like tonight when though yummy, dinner didn’t exactly turn out very photogenic.

The original recipe called for chicken; I suppose you could also use some browned and seasoned ground beef, but it was a busy night and I didn’t want an extra step. Funny because just today I commented to my friend on how I’ve been making more meatless meals lately and she said she had noticed as well. Not in an attempt to be vegetarian, but sometimes getting dinner together is quicker if you don’t have to deal with meat. Meatless meals are also a great way to use up lots of leftover vegetables that might be hanging around.

To add back to the bulk of the salad, I substituted some corn. I thought this would be a great salad to repeat with fresh summer corn – cooked on the grill first, and then cut off the cob. I’m hungry just thinking about it.

Black Bean-Taco Salad with Lime Vinaigrette
adapted from Cooking Light

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 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.

Katie Goodman

About the Author:

Katie’s lifelong interest in cooking good food has shown her that part of the goodness in life is enjoying delicious food with friends and family. She is: Mom. Writer. Photographer. Recipe Developer. Website Founder. Lover of all things good in life. A mix of great recipes, family memories, and yummy photography is what Katie serves up each week at GoodLife Eats™. Katie and her family reside in Colorado.

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7
RESPONSES - LEAVE A COMMENT BELOW
  • 1
    RecipeGirl - March 31, 2009 @ 1:38 am

    Looks delicious. Can’t wait to try it out!

    [Reply]

  • 2
    Maria - March 31, 2009 @ 1:39 am

    Love Mexican flavors, great dinner idea!

    [Reply]

  • 3
    FishMama - March 31, 2009 @ 5:35 am

    Looks beautiful AND yummy!

    [Reply]

  • 4
    simply_hibiscus - March 31, 2009 @ 5:46 am

    you and i are on the sa,me kind of mind set when we make our food right nowi’mdoing the japanese setjust finished misosoup and now finishing my rice with soy sauce in seaweed paper soooo darn good

    [Reply]

  • 5
    Dana - April 26, 2009 @ 12:18 am

    Looks delicious to me! I love the colors.

    [Reply]

  • 6
    Erin - October 15, 2010 @ 10:59 pm

    I made this for dinner tonight – SO good! My son pronounced it his second favorite salad ever!

    [Reply]

  • 7
    Terry - January 07, 2012 @ 9:08 am

    What beautiful and colorful photos!

    [Reply]

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