• 1/4 C tomato, chopped and seeded
  • 1/4 C fresh cilantro, chopped
  • 2 Tbl olive oil
  • 1 Tbl cider vinegar
  • 1 tsp lime rind, lightly grated
  • 1 Tbl fresh lime juice
  • 1/4 tsp salt
  • 1/4 tsp ground cumin
  • 1/4 tsp chili powder
  • 1/4 tsp black pepper
  • 1 garlic clove, peeled


  • 8 C iceberg lettuce, thinly sliced
  • 1 ½ C ready-to-eat chicken breast, roasted, skinned, boned, and chopped
  • 1 C tomato, chopped
  • 1 C green bell pepper, chopped
  • 1 C finely diced red onion
  • 1/2 C reduced fat sharp cheddar cheese, shredded
  • 1 ½ C black beans, rinsed and drained
  • 4 C fat-free baked tortilla chips


  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.

Cooking Instructions

  • Pick through dried beans and remove any debris or damaged beans.
  • Depending on the age of dried black beans, they could take 2 hours or longer to cook. Fresher dried beans will contain more moisture and take less time to cook. Presoacking black beans overnight will significantly reduce cooking time.
  • To presoak, place beans in a container with enough space for the beans to expand. Cover with water, with 2 inches of water above the top of the beans. Refrigerate overnight to avoid fermentation. Drain and rinse well.
  • Put the beans in a pot. Cover with water, with 2 inches of water above the top of the beans. Bring to a boil. Reduce heat to a simmer (medium-low heat), then simmer for 1-1 ½  hours, or until tender.