Cuban salads typically are refreshing, yet uncomplicated, and they're always a nice addition to what often can be a heavy Cuban meal. Served with a loaf of crusty Cuban bread isn't a bad idea either!

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Recipe Summary

prep:
20 mins
total:
20 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Salad:
Dressing:

Directions

Instructions Checklist
  • Combine romaine, tomatoes, avocados, onion, and black beans in a large bowl; toss to combine.

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  • Whisk lime juice, honey, garlic, cumin, salt, and pepper together in a small bowl. While constantly whisking, stream in the olive oil until dressing is well combined.

  • Drizzle some of the dressing over the salad, toss, taste, and add more dressing if desired. If there's any extra dressing, refrigerate for later use.

Cook's Note:

Feel free to substitute iceberg lettuce for the romaine, as it's often used in traditional Cuban salads.

Nutrition Facts

536 calories; protein 8.9g; carbohydrates 33.8g; fat 43.7g; sodium 384.7mg. Full Nutrition
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