4.8 from 48 votes
Black Bean Lentil Salad with Cumin-Lime Dressing
This protein-rich bean and lentil salad is perfect for make-ahead lunches, snacks, potlucks, picnics, and more. Easy and satisfying!
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Servings:
6
(1 cup servings)
Calories:
197 kcal
Course:
Side Dish, Main Course, Salad
Cuisine:
Vegan, gluten-free
Ingredients
- 1 cup green lentils uncooked, or brown lentils
- 15 oz. black beans canned
- 1 red bell pepper
- 1/3 cup red onion finely diced
- 6 oz. grape tomatoes or 2 roma tomatoes, or cherry tomatoes
- 2/3 cup cilantro fresh
- 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. cumin ground
- 1/2 tsp. oregano dried
- 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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 6 (1 cup servings)
Amount Per Serving
Calories 197
% 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.