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!
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.