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Black Bean & Tomato Salad with Creamy Cilantro Dressing

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Black Bean & Tomato Salad with Creamy Cilantro Dressing

Course: Salad
Keyword: gluten-free, grain-free, vegetarian
Calorie: 200-300, Under 300
Fiber: 11+g
Servings: 4
Calories: 251kcal


  • 1/3 cup Plain Greek Yogurt
  • 1/2 cup Cilantro (roughly chopped)
  • 1 stalk Green Onion (roughly chopped)
  • 1 Garlic (clove, minced)
  • 1 tbsp Lime Juice
  • 1 1/2 tsps Maple Syrup
  • 1/4 tsp Sea Salt
  • 1 tbsp Water (optional)
  • 1 1/2 heads Romaine Hearts (chopped)
  • 1 cup Black Beans (cooked)
  • 1 cup Cherry Tomatoes (chopped)
  • 2 Avocado (small, diced)


  • Add yogurt, cilantro, green onion, garlic, lime juice, maple syrup and sea salt to the bowl of a food processor. Blend until smooth. Add water to thin the consistency of the dressing, if necessary. Season with additional salt or lime juice if needed.
  • Divide the romaine lettuce, black beans, tomatoes and avocado between plates, drizzle with the dressing and serve immediately. Enjoy!


  • Leftovers

    Transfer the dressing and salad ingredients to separate airtight containers and refrigerate until ready to use. The dressing will keep in the fridge for up to five days. Wait to dice the avocado and dress salad until just before serving.
  • More Flavor

    Add roughly chopped jalapeno pepper to the dressing for a spicy kick.
  • Additional Toppings

    Add chopped cilantro, extra lime wedges or sliced jalapenos.
  • Make it Vegan

    Use a non-dairy Greek-style yogurt instead.


Serving: 4g | Calories: 251kcal | Carbohydrates: 24g | Protein: 8g | Fat: 16g | Cholesterol: 3mg | Sodium: 171mg | Fiber: 11g | Sugar: 4g | Vitamin A: 1735IU | Vitamin C: 19mg | Calcium: 80mg | Iron: 2mg

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