Gluten-Free Black Bean-Taco Salad with Lime Vinaigrette


In Colorado, we are still stuck in the middle of a cold winter but I am craving spring flowers and salad.  I found this taco salad recipe in Cooking Light that happened to be gluten-free and whipped it up.  By leaving out the cheese and/or chicken, it is safe for those with dairy allergies or vegans.  Now that the salad part is handled, I will be patiently waiting for my tulips to show themselves.  Enjoy!

Gluten-Free Black Bean-Taco Salad with Lime 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 chicken breast (about 2 breasts) (OPTIONAL)

1 cup chopped tomato

1 cup chopped green bell pepper

1 cup finely diced red onion

1/2 cup shredded reduced-fat sharp cheddar cheese (OPTIONAL)

1 can black beans — (15-ounce) rinsed and drained

4 cups GF 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.

One response to “Gluten-Free Black Bean-Taco Salad with Lime Vinaigrette

  1. This looks yummy! Thanks for the recipe!

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