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.
Black Bean-Taco Salad with Lime Vinaigrette
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.
Reader Reviews for Black Bean-Taco Salad with Lime Vinaigrette
“Many years later, this is still a favorite!”
“I made this for dinner tonight – SO good! My son pronounced it his second favorite salad ever!”
More Black Bean Recipes
In these Chicken, Black Bean, and Spinach Enchiladas, corn tortillas are filled with tender, shredded chicken, black beans, and fresh spinach. Then they’re smothered in both roasted tomatillo salsa and a tangy sour cream sauce.
Breakfast Bowls like these Southwest Protein Breakfast Bowls with Sweet Potato and Black Beans are a great way to enjoy a quick protein-packed, creative meal at home on busy weekday mornings.
This black bean hummus is made with black beans instead of chickpeas, and is flavored with lime and cumin. This is a great dip to make for parties and potlucks!
Pumpkin and Turkey Black Bean Chili is a great fall chili recipe with tons of flavor. Even better, it’s super easy to make!
This Black Bean Soup with Andouille Sausage has just a bit of spice with the andouille sausage that is enough for me. I loved the hint of smokiness from the smoked paprika and ancho powder.
Black beans, sweet potatoes, fire roasted salsa, and poblanos pair with black beans in this hearty, easy meatless Black Bean and Sweet Potato Chili.
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- 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
- 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.
adapted from Cooking Light
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Nutrition InformationYield 4 Serving Size 1
Amount Per Serving Calories 402Total Fat 16gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 12gCholesterol 3mgSodium 293mgCarbohydrates 58gFiber 11gSugar 10gProtein 12g
GoodLifeEats.com offers recipe nutritional information as a courtesy and is an estimate only. This information comes from online calculators. Although GoodLifeEats.com makes every effort to provide accurate information, these figures are only estimates.