Black Bean Lentil Salad with Cumin-Lime Dressing
Black bean lentil salad with cumin-lime dressing is a hearty, plant-based dish featuring lentils, black beans, and fresh vegetables.
Ingredients
Lentil Black Bean Salad
- 1 cup green or brown lentils
- 15 oz black beans
- 1 red bell pepper
- 1/3 cup red onion, finely diced
- 6 oz grape or cherry tomatoes (or 2 roma tomatoes)
- 2/3 cup fresh cilantro
- Avocado for serving (optional)
Dressing
- 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
Lentil Black Bean Salad
Cook lentils:
Prepare lentils: In a medium saucepan over high heat, bring 4 cups water to a boil. Rinse lentils, then add them to the boiling water. Lower the heat, cover, and let simmer for 20-25 minutes until tender but not mushy. Drain well.Make dressing:
Meanwhile, prepare the dressing: In a small bowl, combine lime juice, Dijon mustard, minced garlic, ground cumin, dried oregano, and salt. Whisk until blended; set aside.Dice vegetables:
Dice the bell pepper, red onion, and tomatoes finely. Chop the cilantro roughly, discarding large stems.Combine ingredients:
In a large bowl, mix together the rinsed and drained black beans, diced bell pepper, onion, tomatoes, cilantro, and cooked lentils. Stir the dressing again, then pour it over the mixture and toss to coat. Adjust seasoning with extra salt or lime juice as needed.
Dressing
Serve or chill:
Serve right away or refrigerate covered for at least 1 hour to allow flavors to develop. Add diced avocado just before serving if desired.