Black Bean Taco Salad

• 14 cup chopped seeded tomatoes
• 14 cup chopped fresh cilantro
• 2 tablespoons olive oil
• 1 tablespoon cider vinegar
• 1 teaspoon grated lime rind
• 1 tablespoon fresh lime juice
• 14 teaspoon salt
• 14 teaspoon ground cumin
• 14 teaspoon chili powder
• 14 teaspoon black pepper
• 1 garlic clove, peeled
• 8 cups thinly sliced lettuce
• 14 cup chopped cilantro
• 12 cup cooked fresh corn or 12 cup frozen corn, cooled
• 1 12 cups chopped ready-to-eat cooked boneless skinless chicken breasts (about 2 breasts)
• 1 cup chopped tomato
• 1 cup chopped green bell pepper
• 1 cup finely diced red onion
• 12 cup shredded reduced-fat sharp cheddar cheese
• 1 (15 ounce) can black beans, rinsed and drained
• 4 cups baked non-fat tortilla chips (about 4 ounces)

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.
3. Add vinaigrette; toss well to coat.
4. Serve with chips.

tomatoes, fresh cilantro, olive oil, cider vinegar, lime rind, lime juice, salt, ground cumin, chili powder, black pepper, garlic, cilantro, corn, readyto, tomato, green bell pepper, red onion, cheddar cheese, black beans, tortilla chips

Taken from www.food.com/recipe/black-bean-taco-salad-117474 (may not work)