Ingredients

• Ingredients Scale 1x2x3x 2 romaine hearts, chopped 1 can (15 oz.) black beans, drained and rinsed 1 1/4 cup broccoli florets, steamed 1 avocado, sliced 1/3 cup pico de gallo and/or corn salsa cilantro sprigs 1 jalapeno or serrano chili, sliced and most seeds removed Cumin-Lime Tahini Dressing 1/4 cup tahini 1/3 cup water juice of 1 lime 1/8 – 1/4 teaspoon cumin pinch of salt 2 teaspoons finely chopped cilantro

Preparation

• Instructions Dressing: In a small bowl, combine the dressing ingredients, except for the cilantro. Use a tad more water as needed to thin. If dressing is too thin, add more tahini. Once blended to your liking, taste for flavor, stir in cilantro, and set aside. Broccoli: Steam your broccoli just until al dente and bright green using a bamboo steamer, double broiler, or preferred method. Assemble: Add romaine to your serving dishes, top with black beans, broccoli, avocado, pico de gallo, a few sprigs of cilantro, and slices of chili peppers. Top with dressing and enjoy! Serves 2 Store: Leftover salad and dressing can be stored in the refrigerator for 4 – 5 days.