Black bean lentil salad with lime dressing
This Black Bean Lentil Salad features protein-rich lentils and black beans, combined with fresh vegetables and tossed in a vibrant cumin lime dressing. It's a nutritious option for lunch or as a hearty side dish.
Cook time 20 min
Prep time 75 min
Ingredients:
1 cup lentils1.50 fl oz lime juice
2 tbsp olive oil
1 tsp mustard
2 garlic cloves
1 tsp ground cumin
1/2 tsp dried oregano
1/8 tsp salt
1 red pepper
1/2 onion
2 tomatoes
1 tsp coriander leaves
1 can black beans
1 cup onion
Black bean lentil salad with cumin lime dressing is a nutritious and flavorful dish that's perfect for a light lunch or a hearty side. Packed with protein from lentils and black beans, and filled with fresh vegetables, this salad is both satisfying and healthy. The cumin lime dressing adds a zesty, aromatic touch that brings all the ingredients together beautifully.
Instructions:
- In a medium saucepan, bring 4 cups of water to a boil.
- Add 1 cup of lentils and reduce the heat to a simmer.
- Cook for 20-25 minutes or until lentils are tender but not mushy.
- Drain and set aside to cool.
- In a small mixing bowl, combine 1.50 fl oz of lime juice, 2 tablespoons of olive oil, 1 teaspoon of mustard, minced garlic, 1 teaspoon of ground cumin, 1/2 teaspoon of dried oregano, and 1/8 teaspoon of salt.
- Whisk until well blended. Set aside.
- Chop 1 red pepper and 1/2 onion finely.
- Dice 2 tomatoes.
- Rinse and drain 1 can (420g) of black beans.
- Chop 1 tsp of fresh coriander leaves.
- If not done already, chop additional onion to make a total of 1 cup (70g).
- In a large bowl, combine cooked lentils, black beans, chopped red pepper, finely chopped onion, diced tomatoes, and additional chopped onion.
- Add the chopped coriander leaves.
- Pour the prepared cumin-lime dressing over the salad ingredients.
- Toss gently to combine, ensuring the dressing coats all ingredients evenly.
- Taste and adjust seasoning if necessary.
- Serve immediately or refrigerate for an hour to let the flavors meld together for a more robust taste.
This black bean lentil salad with cumin lime dressing is not only delicious but also incredibly versatile. It's perfect as a standalone dish or as a side to complement your favorite main course. Enjoy the refreshing flavors and wholesome ingredients with every bite!
Black bean lentil salad with lime dressing FAQ:
Cook the lentils in boiling water for 20-25 minutes until they are tender but not mushy. Drain and let them cool before adding to the salad.
Yes, you can substitute black beans with kidney beans, chickpeas, or any other preferred bean variety. Just ensure that they are rinsed and drained if using canned.
Store any leftovers in an airtight container in the refrigerator for up to 3 days. The flavors will continue to meld as it sits.
Yes, you can use 1/4 teaspoon of dried coriander instead of fresh. However, fresh herbs typically provide a brighter flavor.
If the salad is too acidic, try adding a pinch of sugar or a little more olive oil to balance the flavors.
Tips:
- Use fresh lime juice for the dressing to achieve a vibrant and tangy flavor.
- Cook the lentils until just tender but not mushy to maintain a nice texture in the salad.
- Rinse and drain the black beans thoroughly to remove any excess sodium and improve the overall taste.
- Finely chop the vegetables for a more uniform and visually appealing salad.
- Allow the salad to sit for at least 15-20 minutes after mixing to let the flavors meld together.
Nutrition per serving
3 ServingsCalories 390kcal
Protein 27g
Carbohydrates 70g
Fiber 18g
Sugar 6g
Fat 11g
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