Black Bean Fajita Salad with Cilantro Lime Dressing (Vegan)

This Southwestern style salad is so simple and easy to make. It’s rich and creamy with out the dairy! I love it because not only is it refreshing and bursting with flavour, it’s loaded with super foods that are detoxifying and cleansing for the body. The cilantro used in this dressing is very high in antioxidants and can help remove heavy metals from the body and aids in digestion. Adding fresh raw garlic boosts the immune system, is anti-fungal and helps with the prevention of cancer. That freshly squeezed lime is very alkalinizing, helps to support the liver and amazing for your skin. These are just a few of the many health benefits of this meal and is one of my favourite go-to salads.



  • 1 head of red leaf lettuce, chopped into bite sized pieces

  • 1 can of black beans, rinsed and drained

  • 1 avocado, peeled and sliced

  • 2 vine tomatoes chopped

  • 1 small to medium onion peeled and sliced into slivers

  • 1 large orange pepper or ½ large orange pepper and ½ large red pepper with seeds removed and cut into strips

  • 2 tbsp of olive oil

  • ½ tsp of chili powder

  • ¼ tsp of cumin

  • ¼ tsp of garlic powder

  • Pink Himalayan salt to taste


  • 1 cup of loosely packed cilantro

  • 1 large garlic clove

  • ¼ cup of olive oil

  • Juice of 1 lime

  • 1 tbsp of apple cider vinegar

  • Pink Himalayan salt to taste


  • In a pan add the 2 tbsp of olive oil, onion, peppers, chili powder, cumin and garlic powder and sauté on med to high heat for approx. 5 mins or until the onions are translucent.

  • In a large bowl toss lettuce and add black beans, avocado, tomato and pepper and onion mixture.

  • In a blender combine cilantro, garlic clove, olive oil, juice of lime, apple cider vinegar and salt

  • Top the salad with the dressing and toss together

Serves 4 – 6


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