South of the Border Black Bean and Romaine Salad

A savory South of the Border Black Bean and Romaine Salad that will keep you stuffed for hours!

For the Salad:
1 cup water
½ cup uncooked quinoa
½ cup cooked black beans (if using canned, rinse before adding to salad)
1 head of romaine lettuce, chopped
1 medium carrot, shredded or peeled into pieces
1 stalk green onion, minced

For the Dressing:
¼ cup water
2 tbsp nutritional yeast
2 tbsp balsamic vinegar
1 tbsp Dijon mustard
¼ fresh jalapeno
2 cloves garlic
1 tbsp cumin
1 date
¼ tsp salt
¼ tsp pepper

View the full recipe at RAW High Life →