Black Bean Lentil Salad with Cumin-Lime Dressing

Name: Black Bean Lentil Salad with Cumin-Lime Dressing
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 6 (1 cup servings)
Ingredients: 1 cup green/brown lentils*; 15 oz. can black beans; 1 red bell pepper; 1/3 cup red onion, finely diced; 6 oz. grape/cherry tomatoes; 2/3 cup fresh cilantro; Avocado for serving (optional); 2 Tbsp. lime juice; 1 tsp. Dijon mustard; 1-2 cloves garlic, minced; 1 tsp. ground cumin; 1/2 tsp. dried oregano; 1/4 tsp. salt

User Reviews

4.8

48 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings
6 (1 cup servings)
Calories
197 kcal
Course
Side Dish, Main Course, Salad
Cuisine
Vegan, gluten-free

Black Bean Lentil Salad with Cumin-Lime Dressing

Clara Sanders

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This protein-rich bean and lentil salad is perfect for make-ahead lunches, snacks, potlucks, picnics, and more. Easy and satisfying!

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Ingredients

Servings

1 cup green/brown lentils* (uncooked)
15 oz. can black beans
1 red bell pepper
1/3 cup red onion, finely diced
6 oz. grape/cherry tomatoes (or 2 roma tomatoes)
2/3 cup fresh cilantro
Avocado for serving (optional)

For the cumin-lime dressing:

2 Tbsp. lime juice (about 1 lime)
1 tsp. Dijon mustard
1-2 cloves garlic, minced
1 tsp. ground cumin
1/2 tsp. dried oregano
1/4 tsp. salt

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Instructions

Cook lentils: In a medium saucepan over high heat, boil 4 cups water. Rinse lentils and add to boiling water. Reduce heat, cover, and simmer for 20-25 minutes or until tender (not mushy). Drain when finished.
Meanwhile, make the dressing: Place all dressing ingredients in a small bowl and whisk to combine. Set aside.
Finely dice the bell pepper, red onion (or green onions), and tomatoes. Roughly chop the cilantro, large stems removed.
In a large bowl place black beans (rinsed and drained), bell pepper, onion, tomatoes, cilantro, and cooked lentils. Re-stir dressing, then pour over top and toss to combine. Salt to taste or add more lime juice if desired.
Serve immediately or let it chill covered in the fridge for at least an hour to let the flavors combine further. Add diced avocado right before serving if desired.

Notes

*Canned lentils: You can also use a 15 oz. can lentils in place of cooking your own. (This results in slightly less lentils in the dish, but it works just fine.)
Dressing: The dressing is light and subtle, so increase if desired.
Spicy: Add chipotle powder, chili powder, cayenne pepper, or hot sauce to taste.
Spicy: Add chipotle powder, chili powder, cayenne pepper, or hot sauce to taste.
Yield: Recipe makes about 6 cups salad.
Recipe adapted from Kalyn's Kitchen.

Nutrition Information

Show Details

Calories 197kcal (10%) Carbohydrates 35g (12%) Protein 13g (26%) Fat 1g (2%) Saturated Fat 1g (5%) Polyunsaturated Fat 1g Monounsaturated Fat 1g Potassium 667mg (19%) Fiber 16g (64%) Sugar 3g (6%) Vitamin A 905IU (18%) Vitamin C 38mg (42%) Calcium 58mg (6%) Iron 4mg (22%)

Nutrition Facts

Serving: 6(1 cup servings)

Amount Per Serving

Calories 197 kcal

% Daily Value*

Calories	197kcal	10%
Carbohydrates	35g	12%
Protein	13g	26%
Fat	1g	2%
Saturated Fat	1g	5%
Polyunsaturated Fat	1g	6%
Monounsaturated Fat	1g	5%
Potassium	667mg	14%
Fiber	16g	64%
Sugar	3g	6%
Vitamin A	905IU	18%
Vitamin C	38mg	42%
Calcium	58mg	6%
Iron	4mg	22%