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.
- Prep Time: 5 min
- Cook Time: 5 min
- Total Time: 10 minutes
- Yield: Serves 2
- Category: Entree, Salad
- Method: steam, whisk
- 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 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
- 1/8 – 1/4 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.