A sweet and spicy vinaigrette plays double duty in this Tex-Mex-inspired taco salad. Not only is it a salad dressing, but it also brings beans and corn together into a quick salsa for topping.
| Level: | Easy |
| Total: | 25 min |
| Active: | 25 min |
| Yield: | 6 servings |
Ingredients
- One 14.5-ounce can black beans, drained and rinsed
- 1 cup frozen fire-roasted corn, thawed
- 2 plum tomatoes, chopped
- 3/4 cup Food Network Kitchen™ Inspirations Mexican Style Mango Chipotle Vinaigrette, plus more for serving
- 1/2 head iceberg lettuce, shredded (about 8 cups)
- 2 cups shredded rotisserie chicken (skin removed)
- 1 cup grated sharp Cheddar (about 4 ounces)
- 2 cups corn tortillas, crushed
Instructions
- Toss together the beans, corn, tomatoes and 3 tablespoons of the Mexican Style Mango Chipotle Vinaigrette. Let sit, tossing occasionally, until juicy, about 10 minutes.
- Divide the lettuce among 6 bowls and top with the bean mixture and juices, chicken, cheese and tortilla chips. Drizzle with the remaining vinaigrette.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 436 |
| Total Fat | 30 g |
| Saturated Fat | 9 g |
| Carbohydrates | 24 g |
| Dietary Fiber | 7 g |
| Sugar | 5 g |
| Protein | 20 g |
| Cholesterol | 54 mg |
| Sodium | 267 mg |