Last night as I started making dinner, I posted a Facebook status about the salad I was making. My husband commented right away about when he would be home. Then, I had several requests for the recipe. So, as any good blogger would do, I took a few pictures a long the way so I could post the recipe on my blog.
This salad is delightful. The first time I made it all of my family, minus my 2 year old, loved it (that's an 8 yr old, 6 yr old, and 4 yr old plus my husband). It was a hit. One of my boys decided he didn't love it last night. He still ate it and barely complained.
It takes a little bit of time to chop everything up. Other than that, it is simple to make. It has an outstanding flavor.
Black Bean Taco Salad
(I doubled the vinaigrette because we like it so much.)
1/4 cup chopped seeded tomato
1/4 cup chopped fresh cilantro
2 T Olive Oil
1 T Cider Vinegar
1 tsp grated lime rind
1 T lime juice
1/4 tsp salt
1/4 tsp ground cumin
1/4 tsp chili powder
1/4 tsp black pepper
1 garlic clove
Mix together, set aside.
roasted chicken (The first time I used grilled chicken; last night I used rotisserie chicken.)
1 can black beans
1 can chopped tomato
1 cup chopped bell pepper (I used a green and red combination)
1 cup finely chopped onion (I skipped this b/c my kids don't love onions)
1/2 cup grated cheddar cheese (I added a bit more)
Mix salad together, pour vinaigrette on top and toss.
Serve with Tortilla Chips. (I broke my chips up and ate them in the salad.)
This post is linked to Ann Kroeker's Food on Friday Blog Carnival. Head over there to check out other food related posts.