Mexican in Minutes

It’s been a while….. its time to share some of the quick meals that we can have in just minutes… and I am not talking about a can of soup…..

Black Bean-Taco Salad

This no-cook salad is loaded with good-for-you veggies, roasted chicken breast, and crunchy chips. Prepare the vinaigrette up to 3 days ahead and store in an air-tight container in the refrigerator.

With chicken, cheddar cheese, and black beans, this Southwestern-influenced salad needs nothing on the side except some iced tea. Fresh lime gives it a citrusy counterpunch.

Yield: 4 servings (serving size: about 2 cups salad and 1 cup chips)


  • Vinaigrette:
  • 1/4 cup chopped seeded tomato
  • 1/4 cup chopped fresh cilantro
  • 2 tablespoons olive oil
  • 1 tablespoon cider vinegar
  • 1 teaspoon grated lime rind
  • 1 tablespoon fresh lime juice
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon  chili powder
  • 1/4 teaspoon black pepper
  • 1  garlic clove, peeled


  • 8 cups thinly sliced iceberg lettuce *
  • 1 1/2 cups chopped ready-to-eat roasted skinned, boned chicken breast (about 2 breasts)
  • 1 cup chopped tomato *
  • 1 cup chopped green bell pepper*
  • 1 cup finely diced red onion *
  • 1/2 cup  (2 ounces) shredded reduced-fat sharp cheddar cheese
  • 1  (15-ounce) can black beans, rinsed and drained
  • 4 cups fat-free baked tortilla chips (about 4 ounces)

* From the Garden


  1. To prepare vinaigrette, combine first 11 ingredients in a blender or food processor; process until smooth.
  2. To prepare salad, combine lettuce and remaining ingredients except chips in a large bowl. Add vinaigrette; toss well to coat. Serve with chips.
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