Photo of Bean Burger Salads with Creamy Cilantro-Lime Dressing by WW

Bean Burger Salads with Creamy Cilantro-Lime Dressing

Points® value
Total Time
27 min
12 min
15 min


Olive oil

2 tsp(s)


1 medium, minced

Garlic clove

1 clove(s), medium, minced

Canned pinto beans

15½ oz, rinsed and drained

Uncooked old fashioned oats

½ cup(s)

Egg whites

1 serving(s), large

Slivered almonds

2 tbsp(s)


2 tbsp(s), chopped

Ground cumin

1 tsp(s)

Table salt

½ tsp(s)

Black pepper

½ tsp(s)

Light sour cream

¼ cup(s)

Fresh lime juice

¼ cup(s)


¼ cup(s), chopped

Lime zest

¼ tsp(s), grated

Table salt

¼ tsp(s)

Romaine lettuce

6 cup(s), torn

Plum tomato

4 medium, quartered

English cucumber

½ medium, thinly sliced

Cooking spray

1 spray(s)


  1. To make burgers, heat oil in small skillet over medium heat. Add shallot and garlic and cook, stirring often, until softened, 2 minutes. Transfer mixture to food processor.
  2. Add beans, oats, egg white, almonds, 2 tablespoons cilantro, cumin, 1/2 teaspoon salt, and pepper to food processor. Pulse until mixture forms chunky puree. Shape mixture into 4 (4-inch) patties.
  3. Spray large skillet with nonstick spray and set over medium heat. Add patties and cook, turning once, until well browned, about 6 minutes.
  4. Meanwhile, to make dressing, whisk together sour cream, lime juice, remaining 2 tablespoons cilantro, lime zest, and remaining 1/4 teaspoon salt in small bowl.
  5. Divide romaine, tomatoes, and cucumber among 4 plates. Top with burgers and drizzle evenly with dressing.
  6. Serving size: 1 salad