This vibrant taco salad combines fresh vegetables, black beans, and a zesty citrus dressing for a refreshing and satisfying meal.
Combine the lime juice, zest, cumin, chili powder, salt, pepper, garlic, olive oil, and cider vinegar in a blender.
Blending the dressing ensures a smooth and well-emulsified consistency.
Chop the lettuce, tomatoes, green bell pepper, and red onion, and place them in a large bowl.
Use a sharp knife to ensure clean cuts and maintain the freshness of the vegetables.
Add the black beans and cheddar cheese to the bowl with the vegetables.
Rinse the black beans thoroughly to remove any excess sodium if using canned beans.
Pour the prepared dressing over the salad and toss to coat evenly.
Toss gently to avoid crushing the vegetables and beans.
Top the salad with crushed tortilla chips just before serving.
Adding the chips at the end keeps them crunchy and prevents them from becoming soggy.
Serve the salad immediately and enjoy.
This salad is best enjoyed fresh to appreciate the crisp textures and vibrant flavors.
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