Fast and Easy Southwest Black Bean Salad With Cilantro Lime Dressing
Prep time
Total time
Leftover beans are the secret to this fast and filling main dish salad. You can use canned beans too but they won't have the flavor of your homemade beans.
Recipe type: Main Dish Salad
Cuisine: Mostly Raw
Serves: 3-4 servings
  • ½ head of lettuce (your choice)
  • ½ bunch green kale
  • 1 tomato
  • ½ to 1 cup broccoli
  • ½ avocado
  • ½ cup sprouts
  • Reheated leftover black beans
  • Juice of 2 limes
  • ¼ cup olive oil
  • ½ cup hemp seeds
  • 1 garlic clove
  • ½ cup chopped cilantro
  • ½ tsp salt
  • ½ tsp chipotle pepper powder
  1. Tear greens into bite-sized pieces
  2. Slice tomato into wedges
  3. Chop broccoli and slice avocado
  4. Add all the veggies to a large salad bowl and toss
  1. Place all the dressing ingredients in a blender and blend until smooth
  1. Heap salad onto individual plates
  2. Pour dressing over salad
  3. Top with beans
  4. Add salt and pepper to taste.
Recipe by Food For The Soul at