Black Bean Salad with Creamy Avocado Dressing

adapted from Black Bean Salad with Creamy Avocado Cilantro Dressing

Black Bean Salad

Okay, I saw this recipe on Facebook yesterday and had most of the ingredients, the important ones I had, so decided to make it right away.  So, you can click on the above link to see the original recipe if you like.  Mine is below.  It was delish!


  • 1 head Romaine lettuce, washed and chopped
  • 1-15 ounce can black beans rinsed & drained
  • 1 can whole corn kernel drained
  • 1 1/2 avocado, peeled, pitted and chopped (the original recipe calls for 1 avocado and 1/2 for the dressing, so what to do with the extra half, I added it to the salad)
  • 1 spring onion, chopped (white and green parts)
  • Creamy Avocado Cilantro Dressing
  • 1 cup unsweetened almond milk
  • ½ cup cilantro, chopped (I used dried, I didn’t have any fresh on hand)
  • ½ avocado, chopped
  • 1 tablespoon lime juice
  • 1 clove garlic, minced
  • ¼ teaspoon cumin


For the Dressing:

Place all ingredients in a blender and process until smooth, scraping down the sides. Keep leftovers refrigerated for about 3 days.

For the salad:

Toss lettuce, black bean, corn, avocado, spring onion in a large bowl, drizzle with dressing and serve.

The original recipe calls for bell pepper which I did not have on hand, if I had it I would have used it.  I also might add some diced cucumber next time and possibly a little tomato.  Make it your way.  Use what you have on hand.  It is a salad after all. 😉  Enjoy!


Leave a Reply

Please log in using one of these methods to post your comment: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s