Black Bean Lentil Salad with Cumin-Lime Dressing

Vegan, gluten-free


1 cup dry lentils (green or brown)

15 oz. can black beans, rinsed and drained

1 red bell pepper

1/2 small red onion

1-2 roma tomatoes

Large bunch cilantro, stems removed

Optional: green onion

{For the dressing}

Juice of 1 lime

2 Tbsp. olive oil

1 tsp. dijon mustard

1-2 cloves garlic, minced

1 tsp. cumin

1/2 tsp. oregano

1/8 tsp. salt

Optional: chipotle powder, chili powder, pepper, hot sauce, other seasonings, etc.


Cook lentils according to package directions, leaving firm not mushy. Drain.

While lentils are cooking, make the dressing: place all ingredients in a small bowl and whisk to combine. Set aside.

Finely dice the bell pepper, onion, and tomatoes. Roughly chop the cilantro.

In a large bowl, place the black beans, bell pepper, onion, tomatoes, and lentils. Add the dressing and toss to combine. Add cilantro, and lightly toss.

Serve immediately or chill covered in the fridge for at least an hour to let the flavors combine.