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Black Bean Taco Salad With A Cilantro Vinaigrette

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This is a lighter version of a classic taco salad, which is commonly tossed in a fattening dressing, and heavy on the meat, cheese, and tortilla strips. There are always healthier renditions of dishes that you know and love, making this salad the perfect post-cleanse meal to enjoy.

  • Prep Time: 10m
  • Total Time: 10m


For the Salad

  • 1 large head romaine lettuce, chopped
  • 1 pt cherry tomatoes, halved
  • 1/2 red onion, finely diced
  • 1 c organic canned yellow corn, rinsed
  • 1 c organic canned black beans, rinsed
  • 1/4 c fresh cilantro, minced
  • 2 large avocados, peeled, pitted and cubed

For the Dressing

  • 1/2 c fresh cilantro leaves, finely minced
  • 1/2 c olive oil
  • 3 tbsp. freshly-squeezed lime juice
  • 2 tbsp. water
  • 1 tbsp. apple cider vinegar
  • 2 tsp. raw honey
  • 1/2 tsp. garlic powder
  • 1/2 tsp. dried oregano
  • pinch of black pepper


For the Salad

  1. Combine all of the ingredients in a large salad bowl and toss to combine. Set this aside while you make the dressing.

For the Dressing

  1. Add all of the ingredients to a blender and blend until smooth. Pour the dressing into a glass jar because you will not need all of it for the salad.
  2. Drizzle your desired amount of dressing on the salad and toss to ensure all the salad ingredients are coated. Extra dressing will keep in the fridge for up to five days.