Black Bean Lentil Salad with Cumin-Lime Dressing
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
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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
- 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
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% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
48 reviews
Excellent
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