Black Bean Lentil Salad

There’s something incredibly refreshing about a vibrant salad, and that’s exactly what the Black Bean Lentil Salad brings to the table. I remember the first time I made this dish; it was a hot summer day, and I wanted something light yet satisfying. As I tossed together the ingredients, the vibrant colors of the black beans, red bell pepper, and fresh cilantro filled my kitchen with an inviting aroma. This isn’t just a salad; it’s a celebration of flavor and nutrition!

Each bite offers a wonderful contrast of textures, with the earthiness of the lentils and black beans harmonizing beautifully with the crunch of the fresh vegetables. As I drizzled the zesty cumin-lime dressing over the mix, I could hardly wait to dig in. Whether it’s a quick lunch or a side for dinner, this salad always leaves my taste buds dancing. Plus, it’s an excellent way to sneak in some extra protein and fiber! If you haven’t tried making your own Black Bean Lentil Salad, you’re in for a treat. I promise it will become a staple in your kitchen, just as it has in mine.

Black Bean Lentil Salad Shopping List

Gathering the right ingredients is essential for any dish, and for the Black Bean Lentil Salad, I love how simple and wholesome they are. Each component plays a vital role in creating a balanced and flavorful salad. The key players are the lentils, black beans, and a medley of fresh vegetables that not only provide vibrant colors but also a range of nutrients.

• 1 cup green or brown lentils: These tiny legumes are packed with protein and fiber, offering a hearty base for the salad.
• 15 oz can black beans: These add a creamy texture and are an excellent source of plant-based protein.
• 1 red bell pepper: This vegetable brings a sweet crunch and beautiful color to the mix.
• 1/3 cup red onion, finely diced: The onion adds a sharp bite that balances the sweetness of the pepper.
• 6 oz grape or cherry tomatoes: These sweet and juicy tomatoes enhance the flavor of the salad.
• 2/3 cup fresh cilantro: A handful of cilantro adds a fresh, aromatic quality.
• Avocado for serving (optional): Creamy and rich, avocado makes a fantastic addition to the salad.
• 2 Tbsp lime juice: This brightens the dish and adds zest.
• 1 tsp Dijon mustard: A touch of mustard adds depth to the dressing.
• 1-2 cloves garlic, minced: Garlic infuses the dressing with its robust flavor.
• 1 tsp ground cumin: This spice adds warmth and earthiness.
• 1/2 tsp dried oregano: A hint of oregano brings a subtle herbal note.
• 1/4 tsp salt: Enhances all the flavors in the salad.

Cooking Method for Black Bean Lentil Salad

Cooking the Black Bean Lentil Salad is as straightforward as the ingredients list. Follow these steps to create a delightful dish that’s bursting with flavor. Trust me, this salad is not only easy to prepare but also incredibly rewarding.

1. First, you’ll want to cook your lentils. In a medium saucepan over high heat, bring 4 cups of water to a boil. Rinse the lentils under cold water to remove any impurities, then add them to the boiling water. Reduce the heat to low, cover, and let them simmer for about 20 to 25 minutes, or until they’re tender but not mushy. When they’re done, drain any excess water and set them aside.
2. While the lentils are cooking, it’s time to prepare the dressing. In a small bowl, combine the lime juice, Dijon mustard, minced garlic, ground cumin, dried oregano, and salt. Whisk everything together until well combined, then set it aside to let the flavors meld.
3. Now, let’s get chopping! Finely dice the red bell pepper and red onion. If you’re using grape or cherry tomatoes, halve them. For larger tomatoes, chop them into bite-sized pieces. Roughly chop the fresh cilantro, removing any large stems.
4. In a large mixing bowl, combine the black beans (make sure they’re rinsed and drained), chopped bell pepper, onion, tomatoes, and cilantro. Then, add the cooked lentils to the mix, making sure everything is evenly distributed.
5. Next, give the dressing a quick stir to reincorporate any settled ingredients, then pour it over the salad mixture. Gently toss everything together until all the ingredients are coated in that delicious dressing. Be careful not to mash the black beans.
6. Now comes a critical step: taste everything. You might want to add more lime juice or a pinch more salt depending on your personal preference. The flavors should be bright and balanced.
7. Once you’re satisfied with the seasoning, cover the salad and place it in the refrigerator for at least an hour. This allows the flavors to meld beautifully. If you’re in a hurry, you can enjoy it right away, but letting it chill is worth the wait.
8. When you’re ready to serve, remove the salad from the fridge and give it another gentle toss. If you’d like, add diced avocado right before serving for an extra layer of creaminess.
9. Finally, scoop the salad into serving bowls and enjoy this colorful and nutritious Black Bean Lentil Salad!

Pro Tips and Tweaks

If you want to elevate your Black Bean Lentil Salad, here are some helpful tips. These can help you make the most of your ingredients and enhance your overall experience.

• Storage: This salad can be stored in the refrigerator for up to three days in an airtight container. The flavors will continue to develop as it sits.
• Freezing: While it’s best fresh, you can freeze individual portions for later. Just be sure to leave out any fresh ingredients like avocado before freezing.
• Serving suggestion: Pair the salad with grilled chicken or fish for a more substantial meal.
• Variations: Experiment with different herbs like parsley or basil to change up the flavor profile.
• Spice it up: If you prefer heat, add diced jalapeños or a sprinkle of chili flakes to the salad.

What to Pair With Black Bean Lentil Salad

• Grilled meats: This salad complements grilled chicken or fish perfectly, adding a fresh contrast.
• Tortilla chips: Serve with a side of crunchy tortilla chips for a delightful texture contrast.
• Picnic fare: Great for outdoor gatherings, it’s a perfect side dish for picnics or barbecues.
• Quick lunches: Pack it for lunch with a protein source, like tofu or grilled shrimp, to make it more filling.
• Seasonal favorites: In summer, enjoy it chilled, while in cooler months, serve it as a room-temperature dish.

FAQ

Conclusion

The Black Bean Lentil Salad is a perfect blend of flavors and nutrition, making it a delightful addition to any meal. Its vibrant colors and hearty ingredients will surely impress your family and friends. I encourage you to try making this salad; it’s not only easy but also incredibly satisfying. Bring this dish to your table tonight and enjoy the burst of flavors it brings!

Black Bean Lentil Salad

The perfect blend of flavors and nutrition, this Black Bean Lentil Salad is vibrant, fulfilling, and quick to prepare. Packed with protein and fresh vegetables, it's a fantastic option for a light lunch or a hearty side. You won't regret bringing this colorful dish to your table tonight!

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Course Salads

Cuisine American

Servings 6 servings

Calories 230 kcal

Equipment

• Wooden Spoon
• Frying Pan
• Chef's Knife
• Saucepan
• Whisk
• Cutting Board
• Large Pot

Ingredients

  

• 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)
• 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

 

• First, you’ll want to cook your lentils. In a medium saucepan over high heat, bring 4 cups of water to a boil. Rinse the lentils under cold water to remove any impurities, then add them to the boiling water. Reduce the heat to low, cover, and let them simmer for about 20 to 25 minutes, or until they’re tender but not mushy. When they’re done, drain any excess water and set them aside.
• While the lentils are cooking, it’s time to prepare the dressing. In a small bowl, combine the lime juice, Dijon mustard, minced garlic, ground cumin, dried oregano, and salt. Whisk everything together until well combined, then set it aside to let the flavors meld.
• Now, let’s get chopping! Finely dice the red bell pepper and red onion. If you’re using grape or cherry tomatoes, halve them. For larger tomatoes, chop them into bite-sized pieces. Roughly chop the fresh cilantro, removing any large stems.
• In a large mixing bowl, combine the black beans (make sure they’re rinsed and drained), chopped bell pepper, onion, tomatoes, and cilantro. Then, add the cooked lentils to the mix, making sure everything is evenly distributed.
• Next, give the dressing a quick stir to reincorporate any settled ingredients, then pour it over the salad mixture. Gently toss everything together until all the ingredients are coated in that delicious dressing. Be careful not to mash the black beans.
• Now comes a critical step: taste everything. You might want to add more lime juice or a pinch more salt depending on your personal preference. The flavors should be bright and balanced.
• Once you’re satisfied with the seasoning, cover the salad and place it in the refrigerator for at least an hour. This allows the flavors to meld beautifully. If you’re in a hurry, you can enjoy it right away, but letting it chill is worth the wait.
• When you’re ready to serve, remove the salad from the fridge and give it another gentle toss. If you’d like, add diced avocado right before serving for an extra layer of creaminess.
• Finally, scoop the salad into serving bowls and enjoy this colorful and nutritious Black Bean Lentil Salad!

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.
• Yield: Recipe makes about 6 cups salad.

Keyword Black Bean Salad, Healthy Salad, Lentil Salad, Vegetarian Recipe