This Black Bean, Broccoli & Avocado Salad features steamed broccoli, protein rich black beans and creamy avocado over cool, crisp romaine and topped with a creamy cumin-lime tahini dressing. It’s easy to throw together, full of great flavor and texture, and is a great lunch or dinner salad that’s nutrient dense and will fill you up perfectly!
The inspiration for this delicious 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 rework a menu item most of the time.
In this case, I ordered their Avocado Salad, omitting the cheese and replacing the chicken with extra black beans (it already came with some). Instead of using their dairy based creamy cilantro dressing, I ordered a couple 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 creamy cumin-lime tahini dressing and it’s really quite wonderful!
How To Make Black Bean, Broccoli & Avocado Salad
Ingredients you’ll need:
- 2 romaine hearts
- 1 can (15 oz.) black beans
- 1 1/4 cup broccoli florets
- 1 avocado
- 1/3 cup pico de gallo
- cilantro sprigs
- 1 jalapeno or serrano chili
Cumin-Lime Tahini Dressing
- 3 heaping tablespoons tahini
- 1/3 cup water
- juice of 1 lime
- 1/8 teaspoon cumin
- pinch of salt
- 2 teaspoons finely chopped cilantro
Suggestions & Variations
- I used my beans at room temperature but you can heat them if you prefer.
- This salad is a great place to add a sprinkle of seeds. Try using pepito’s (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.
Put it all together:
- Steam your broccoli just until al dente and bright green using a bamboo steamer, double broiler or preferred method.
- Add romaine to your serving dishes, top with black beans, broccoli, avocado, pico de gallo, a few sprigs cilantro and slices of chili peppers. Top with dressing and enjoy!
A simple, delicious, and nutrient dense salad for a healthy lunch, dinner, or make ahead meal!
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 makes for a perfect lunch or dinner salad.
- Prep Time: 5 min
- Cook Time: 5 min
- Total Time: 10 minutes
- Yield: Serves 2
- Category: Salad
- Cuisine: Vegan
Ingredients
- 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
- cilantro sprigs
- 1 jalapeno or serrano chili, sliced and most seeds removed
Cumin-Lime Tahini Dressing
- 3 heaping tablespoons tahini
- 1/3 cup water
- juice of 1 lime
- 1/8 teaspoon cumin
- pinch of salt
- 2 teaspoons finely chopped cilantro
Instructions
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.
Steam your broccoli just until al dente and bright green using a bamboo steamer, double broiler or preferred method.
Add romaine to your serving dishes, top with black beans, broccoli, avocado, pico de gallo, a few sprigs cilantro and slices of chili peppers. Top with dressing and enjoy!
Serves 2.
NOTES:
This is a great place to add a sprinkle of seeds. Try using pepito’s (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.
