Home » 30 Minutes or Less » Black Bean, Broccoli & Avocado Salad + Cumin-Lime Tahini Dressing

Black Bean, Broccoli & Avocado Salad + Cumin-Lime Tahini Dressing

Black Bean, Broccoli & Avocado Salad features fresh steamed broccoli, protein-rich black beans, and creamy avocado over crisp romaine and topped with a cumin-lime tahini dressing making an easy and delicious vegan lunch or dinner salad!

top down view of black bean broccoli salad with avocado in a black bowl with items surrounding.

The inspiration for this delicious chopped Black Bean, Broccoli & Avocado Salad came about by a recent visit to El Pollo Loco, a local fast food chain. I’m the only vegan in the house and can usually find suitable meals for myself when dining out.

Fast food is a little more difficult than sit-down dining, but I can usually rework a menu item. In this case, I ordered their Avocado Salad, omitting the cheese and replacing the chicken with extra black beans.

Instead of using their dairy-based creamy cilantro dressing, I ordered a couple of extra sides of pico de gallo and had myself a great meal. I enjoyed the salad enough that I wanted to recreate it at home using a cumin-lime tahini dressing – and it’s really quite wonderful!

Not only is this chopped salad with black beans, broccoli, and avocado super easy to throw together, but it’s nutrient-dense and full of great flavor and texture! I think you’ll love it as much as I do!

top down view of ingredients used to make black bean broccoli salad with avocado and cumin tahini dressing.

Ingredient Notes

  • Romaine – Crisp romaine is a perfect bed for this salad, but feel free to use your favorite leafy greens.
  • Black beans – Use canned or fresh cooked black beans. The beans are served plain, but I think these flavourful Instant Pot Black Beans would be fabulous too. I served my beans at room temperature, but you can heat them if you prefer.
  • Broccoli – Fresh broccoli is best and will be steamed just before serving. You can also serve it at room temperature or chilled.
  • Avocado – Creamy and full of healthy fats, avocado is a wonderful addition but can be optional, as noted below!
  • Salsa– For ease, premade is great, or make this easy homemade Pico de Gallo. Also, this fresh Corn Salsa is delicious!
  • Jalapeno – Sub with hatch or serrano chili, or omit altogether if you prefer.
  • Cilantro – Used in the dressing, adding wonderful herbaceousness.
  • Tahini – Makes a wonderful creamy dressing base without the need for dairy!
  • Lime – Adds a zesty citrus flavor to the dressing and can be squeezed over the top of the salad before serving.
  • Cumin – Use in the dressing, adding a nice warm and earthy flavor.
side by side photos of cumin-lime tahini dressing in a bowl and chopped romaine on wooden cutting board.

How To Make Black Bean, Broccoli & Avocado Salad

  • Make the dressing by whisking together the tahini, lime juice, cumin, salt, and water.
  • Steam your broccoli just until al dente and bright green using a bamboo steamer, double broiler, or preferred method. Chop the romaine.
  • Assemble the salad by layering the romaine in your serving dishes, top with black beans, broccoli, avocado, pico de gallo, a few sprigs of cilantro, and top with dressing.

Now you’re ready to enjoy!

A simple, delicious, and nutrient-dense salad for a healthy lunch, dinner, or make-ahead vegan meal!

Salad Tips

  • This salad is a great place to add a sprinkle of seeds. Try using pepitas (pumpkin seeds), sunflower seeds, or hemp hearts.
  • Use extra salsa in place of dressing. If you don’t have tahini on hand or want to reduce the fat content, try using extra pico de gallo and a squeeze of lime. I find it works great!
side angle view of black bean broccoli salad with avocado and cumin tahini dressing in a black bowl with items surrounding.

Adjusting For Dietary Restrictions

  • Nightshade-free: Omit the salsa and chili pepper for a salad that’s free of the nightshade family.
  • Low-fat: Reduce the fat by omitting the avocado and/or dressing while adding extra pico de gallo.

More Healthy Salad Recipes!

top down view of black bean broccoli salad with avocado and cumin tahini dressing in a black bowl with items surrounding.

If you try this easy black bean salad recipe, please let me know! Leave a comment and rate it below. I love to hear what you think, or any changes you make.

Print

Black Bean, Broccoli + Avocado Salad

Steamed broccoli, protein-rich black beans, and creamy avocado over cool, crisp romaine and topped with a creamy tahini dressing make for a perfect lunch or dinner salad.

  • Author: Julie | The Simple Veganista
  • Prep Time: 5 min
  • Cook Time: 5 min
  • Total Time: 10 minutes
  • Yield: Serves 2
  • Category: Entree, Salad
  • Method: steam, whisk
  • Cuisine: Vegan

Ingredients

Scale
  • 2 romaine hearts, chopped
  • 1 can (15 oz.) black beans, drained and rinsed
  • 1 1/4 cup broccoli florets, steamed
  • 1 avocado, sliced
  • 1/3 cup pico de gallo and/or corn salsa
  • cilantro sprigs
  • 1 jalapeno or serrano chili, sliced and most seeds removed

Cumin-Lime Tahini Dressing

  • 1/4 cup tahini
  • 1/3 cup water
  • juice of 1 lime
  • 1/81/4 teaspoon cumin
  • pinch of salt
  • 2 teaspoons finely chopped cilantro

Instructions

Dressing: In a small bowl, combine the dressing ingredients, except for the cilantro. Use a tad more water as needed to thin. If dressing is too thin, add more tahini. Once blended to your liking, taste for flavor, stir in cilantro, and set aside.

Broccoli: Steam your broccoli just until al dente and bright green using a bamboo steamer, double broiler, or preferred method.

Assemble: Add romaine to your serving dishes, top with black beans, broccoli, avocado, pico de gallo, a few sprigs of cilantro, and slices of chili peppers. Top with dressing and enjoy!

Serves 2

Store: Leftover salad and dressing can be stored in the refrigerator for 4 – 5 days.

Notes

In place of canned black beans, try using these Instant Pot Black Beans.

This is a great place to add a sprinkle of seeds. Try using pepitas (pumpkin seeds), sunflower seeds, or hemp hearts.

If you don’t have tahini on hand, try using extra pico de gallo and a squeeze of lime. I find it works great! You may even opt to use a dollop of hummus.

Use spinach or any leafy green of choice.

Updated: This recipe was originally published in September 2014. It has been retested and updated with new photos and helpful tips in May 2021.

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11 Comments

  1. Anonymous says:

    Simply a beautiful and healthy site – good job!

  2. The perfect salad with an incredible looking dressing! I love tahini, as it lends itself so nicely to vegetables.

  3. What a gorgeous salad, love the dressing!!

  4. Thalia @ butter and brioche says:

    Totally loving this chopped salad bowl.. I'm always on the lookout for new salad recipes to please my vegetarian household with. So thanks for sharing this recipe, it's one that I definitely will be recreating.

  5. This is one gorgeous looking salad!!

  6. Teffy Perk says:

    Tahini? Broccoli? Avocado? Black beans? Yes to all! Love every single ingredient for this, so yummy!

  7. Veronique says:

    This looks fantastic. I can't wait to try it.

  8. coconutandberries says:

    This sounds just perfect! I love broccoli and black beans together.

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