Thursday, February 25, 2010

Black Bean Taco Salad with Chunky Tomato Dressing

Diana, from Charlotte, is coming back into town this weekend and we’ve planned another Food  Blogger Gathering to celebrate. Our Durham group of food bloggers will be meeting at Guglhupf Saturday evening, if you’re interested in attending let me know asap.

Now onto a delicious dinner…

This was really quick to pull together and you could even use salsa in place of the chopped fresh tomatoes. I loved taco salad, load up on the lettuce and top it off with your favorite Mexican toppings. I went sans cheese but added Greek yogurt. 

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For the Beans:
  • 2 (15.5-ounce) cans black beans, drained and rinsed
  • 2 cloves garlic, minced
  • 1 tablespoon chili powder
  • 1/4 teaspoon cayenne pepper, plus more to taste
  • 1/3 cup water
For the dressing:
  • 4 medium tomatoes, diced
  • 2 tablespoons olive oil
  • 2 tablespoons fresh lime juice
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
For the salad:
  • 2 hearts romaine lettuce, chopped
  • 1/2 cup grated Cheddar
  • 2 ounces baked corn tortilla chips (about 32 chips)

To prepare the beans, heat a large skillet over a medium heat. Add the beans and garlic and cook for 2 minutes. Add the chili powder, cayenne and water and stir until well combined and some but not all of the liquid has been absorbed. Remove from the heat and allow the mixture to cool slightly.

To make the tomato dressing, in a medium bowl, combine tomatoes (with their juices), oil, lime juice, salt and pepper. Dressing may be prepared up to 2 days ahead and stored in an airtight container in the refrigerator.

Place 2 cups of lettuce on each plate or in a lunch container. Top each serving with bean mixture then sprinkle with cheese. Serve with chips.

Recipe courtesy of Ellie Krieger

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