BLACK BEAN TACO SALAD

VINAIGRETTE: 1/4 Cup Seeded Tomatoes, chopped 1/4 Cup Fresh Cilantro 2 Tablespoons Olive Oil 1 Tablespoon Cider Vinegar 1 Teaspoon Lime Peel, grated 1 Tablespoon Fresh Lime Juice 1/4 Teaspoon Ground Cumin 1/4 Teaspoon Chili Powder 1/4 Teaspoon Pepper

1 Garlic Clove, crushed SALAD: 8 Cups Iceberg Lettuce, thinly sliced 1 1/2 Cups Boneless Cooked Chicken Breast, chopped 1 Cup Tomato, chopped 1 Cup Green Pepper, chopped 1 Cup Red Onion, chopped 1/2 Cup Reduced Fat Cheddar Cheese 1 15 Oz Can Black Beans, drained 4 Cups Fat Free Baked Tortilla Chips

Combined all the ingredients for the vinaigrette in a blender and process until smooth. For the salad, mix all the ingredients except the chips in a bowl and toss well. Add the vinaigrette and toss well. Serve with the chips.

SERVINGS 4; CALORIES 402; FAT 12.6 g; PROTEIN 24.5 g; CARBS 51.6 g; FIBER 8 g; CHOL 35 mg; IRON 3.6 mg; SODIUM 861 mg; CALC 236 mg SERVING SIZE= 1 Cup

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Updated 12/7/99