Description
A protein-rich black bean and lentil salad with a bright cumin-lime dressing, perfect for make-ahead meals and gatherings.
Ingredients
Scale
- 1 cup green or brown lentils
- 15 oz can black beans, rinsed and drained
- 1 red bell pepper, diced
- 1/3 cup red onion, finely diced
- 6 oz grape or cherry tomatoes, halved
- 2/3 cup fresh cilantro, chopped
- Avocado, diced (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
Instructions
- Boil lentils in 4 cups water until tender but not mushy, then drain.
- Whisk lime juice, mustard, garlic, cumin, oregano, and salt in a small bowl.
- Dice vegetables and chop cilantro.
- Combine lentils, black beans, vegetables, and cilantro in a large bowl.
- Pour dressing over salad and toss to combine.
- Chill for at least one hour before serving, adding avocado just before serving if desired.
Notes
- Canned lentils may replace cooked lentils if rinsed and drained.
- Adjust lime juice or spices to taste.
- Add chili powder or cayenne for heat.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Vegan
Nutrition
- Serving Size: 1 cup
- Calories: 197
- Sugar: 3g
- Sodium: 667mg
- Fat: 1g
- Saturated Fat: 1g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 16g
- Protein: 13g
- Cholesterol: 0mg