Black Bean, Broccoli + Avocado Salad

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

5 from 1 reviews

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.


  • 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


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.


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.