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.