Black Bean Salad with Cilantro Dressing

Cilantro  Dressing

Black Bean Salad (vegan & GF)

If you’re a cilantro fan 🙋‍♀️you’ll definitely want to save this recipe!🤤

This black bean salad 🥗 with pepita cilantro dressing was inspired by the delicious flavors of Mexican cuisine. 🇲🇽

Travis and I are HUGE ✨fans of Latin food, particularly food originating from Mexico. 🤤

Living in SoCal, we are fortunate enough to have amazing restaurants at our doorstep but we definitely don’t miss the opportunity to take a drive down to Ensenada or quick ✈️ to Cabo to enjoy their incredible flavors 🥑

This salad combines plant based protein from the beans🫘 with prebiotic fiber from the jicama.

Prebiotics are fuel ⛽️ for the good microbes that live in our gut microbiome. When they are fed what they like, they can flourish ✨and produce compounds that keep us feeling well 😌

Enjoy this salad this week for Cinco De Mayo 💃or for a yummy meatless Monday dinner 🍽

Yields: 8-10 servings (dressing), 1 serving salad

Dressing Ingredients:

  • 2 cloves garlic
  • 1 handful cilantro (with stems)
  • 1/4th serrano chili (with seeds)
  • 1/4th cup apple cider vinegar
  • 1/2 cup extra virgin olive oil
  • Salt and pepper

Salad Ingredients:

  • 1 1/2 cups organic mixed greens
  • 1/4th cup jicima
  • 1/4th cup tomato
  • 1/4th cup cucumbers
  • 1/4th cup rice
  • 1/2 avocado
  • pepitas & cilantro to garnish

Black beans:

  • 1 can black beans, rinsed and drained
  • 1 tsp cumin
  • salt and pepper to taste
  • 1 teaspoon avocado oil


  • Blend all dressing ingredients in a high power blender until smooth.
  • Heat avocado oil and saute black beans and season with cumin, salt and pepper for 2 minutes then cool.
  • Arrange salad ingredients then top with dressing and garnish with peptias and cilantro.


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