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Black Bean Burrito Salad
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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.
Prep Time20 minutes
Total Time20 minutes
Course: Dinner, Entree, Lunch, Salad
Cuisine: Dairy-free, Grain-free
Servings: 4
Author: Mitra @Nutriholist

Equipment

  • Blender

Ingredients

Black Bean Burrito Salad

  • 1 head Romaine lettuce chopped
  • 1 and 1/2 cups grape tomatoes halved (or 3 medium tomatoes, chopped)
  • 1 cup frozen corn thawed
  • 1 15- oz canned black beans rinsed and drained (or 1 and 1/2 cups cooked black beans)
  • 1/3 cup pickled red onions or 1 small red onion, diced
  • 1/4 cup pickled jalapenos or 1 small jalapeno pepper, diced

Guacamole

  • 2 small avocados or 1 large
  • 1/2 cup grape tomatoes diced
  • 1/2 lime juiced
  • 1 tablespoon dried onion powder
  • 1 teaspoon garlic powder
  • Sea salt and black pepper to taste

Cilantro Lime Dressing

  • 1/2 cup tightly packed cilantro
  • 1/4 cup plain Greek or plant-based yogurt
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons tahini
  • 1 clove garlic
  • 1 lime juiced
  • 1/4 cup water
  • Sea salt and black pepper to taste

Instructions

  • Add all the salad ingredients to a large bowl. If using frozen corn, first run it under hot water in a colander to thaw. Shake to drain the excess water and add to the bowl. I highly recommend using pickled onions and jalapenos in this recipe, but if you’re short on time you can use diced red onion and jalapeno instead.
  • For the guacamole, mash the avocado in a small bowl. Mix in the remaining ingredients and season to taste, adding more lime juice, sea salt, or black pepper as needed.
  • For the cilantro lime dressing, add all ingredients to a blender and blend until smooth. Add more water to thin out the sauce if needed.
  • Add the guacamole to the salad bowl. Pour over the cilantro lime dressing and toss to fully coat.

Notes

  • This salad is best when served immediately. If making it ahead, store the sauce and the guacamole separately. Store covered in the fridge for up to 3 days and only mix in the sauce and guacamole when ready to serve.
  • You might need less water if not using Greek yogurt. Start with 1/8 cup of water and add more as needed.