Black Bean Burrito Salad with Cilantro Lime Dressing

A delicious grain-free black bean burrito salad with tomatoes, corn, pickled onions and jalapenos, guacamole, and an addictive cilantro lime dressing. High in fiber and protein, great as an entree or served with your protein of choice.

This black bean burrito salad is a new favorite that I’ve been making over and over again. It tastes like a party in your mouth with different textures and flavors, finished off with a fresh creamy cilantro lime dressing. It comes together in a pinch and is perfect for lunch or dinner. You can enjoy it on its own if you’re looking for a light meal or serve it alongside eggs, tempeh, tofu, chicken, steak, or seafood.

How to Make a Burrito Salad

Here are the ingredients you’ll need to put this hearty salad together:

1. Romaine Lettuce: Crisp romaine lettuce works best in this recipe, but you can use other salad greens like baby kale, baby spinach, or a mixed variety instead.
2. Tomatoes: Sweet juicy grape tomatoes are my preference, but feel free to use any type of tomato you have on hand. You can opt for 3 medium-sized tomatoes or 4-5 smaller plum tomatoes and chop them into small pieces.
3. Black Beans: Dried beans soaked overnight, drained, and cooked with a strip of kelp or kombu are the best option for enhanced digestion. In that case, you’d need about 1 and 1/2 cups of cooked beans. However, if you’re short on time, feel free to use canned beans. This is my go-to brand since it’s the closest to home-cooked beans and the cans are BPA, BPS, and phthalate-free.
4. Corn: You can either use fresh or frozen corn in this recipe. If using frozen, make sure to run it under hot water to thaw. Use a colander to rinse the corn and shake it off well to drain all the water before adding it to the salad.
5. Guacamole: This simple guacamole comes together in less than 5 minutes. It’s made with avocado, tomato, lime juice, dried onion powder, sea salt, and black pepper. I love using dried onion for a sweet and crunchy texture, but you can use half a small red onion, finely chopped, instead if you prefer. If you’re short on time, substitute the guac with one large or 2 small avocados drizzled with lime juice and sprinkled with sea salt and black pepper.
6. Pickled Red Onions: You can make your own pickled onion or purchase it at the olive and pickle aisle at your local grocery store. I make my pickled vegetables with white wine or apple cider vinegar, pure maple syrup, and sea salt. Here’s a similar recipe you can follow to make your own pickled veggies, which will be ready in about half an hour and can keep in the fridge for 2-3 weeks. Another option is to use 1 small red onion, diced. However, I highly recommend using pickled onions to add a sweet and tangy punch to the salad.
7. Pickled Jalapenos: Similarly, you can make your own pickled jalapenos as explained above, or use store-bought. Alternatively, you can use a fresh jalapeno pepper, seeded and sliced or diced.

How to Make the Cilantro Lime Dressing

The only tool you need to make this salad is a simple blender. Just add all the dressing ingredients to the blender and blend for 20-30 seconds until super smooth. The result is a tangy, creamy, and fresh-tasting sauce you’d want to chug on its own! Double the recipe and save the leftovers to pour over grilled meat, seafood, or veggies. Trust me, you won’t regret it!

Here’s what you’ll need:

1. Cilantro: If you’re among those to whom cilantro tastes like soap, you can use fresh parsley or even fresh mint instead.
2. Plain Greek or Plant-based Yogurt: You can use either regular (preferably organic) yogurt or your favorite plant-based alternative. Just make sure the yogurt is plain and unsweetened. I used Greek yogurt in this recipe, so if using a thinner yogurt you’d need to add less water.
3. Extra-Virgin Olive Oil is my preferred oil to use in salad dressing. If you don’t like the taste, you can opt for light olive oil or flaxseed oil instead.
4. Tahini is what makes this dressing extra creamy and delicious. If you don’t have it on hand, you can replace it with cashew, almond, or peanut butter.
5. Garlic: Use a fresh clove of garlic or 1/2 teaspoon of garlic powder instead.
6. Lime: Use freshly squeezed lime juice for best results.
7. Water: Needed to thin out the sauce. Use less water if your yogurt is thinner or add more to reach the desired consistency.
8. Sea Salt & Black Pepper: Taste test and adjust the seasoning to your liking.

Make it Ahead of Time

Looking to meal prep this black bean burrito salad? I recommend chopping the lettuce and tomatoes (plus red onions and jalapenos, if using fresh), making the cilantro lime dressing and the guacamole, and then storing them all separately in the fridge. When ready to serve, add everything together with the cooked black beans, thawed corn, and pickled onions and jalapenos, if using. Toss together to fully coat the salad with the dressing and enjoy!

How to Store this Salad

This black bean burrito salad will stay fresh in the fridge for up to 3 days if the elements are stored separately as explained above. Once the dressing is mixed in, it’s best to consume it right away as the lettuce will get soggy with time.

More Delicious Salad Ideas

• Orange Fennel Salad with Citrus Vinaigrette
• Kale Beet Salad with Lemon Tahini Dressing
• Baked Carrot Falafel Bowl

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