This healthy Black Bean Lentil Salad recipe with cumin-lime dressing is so hearty, plus full of protein and fiber. It's perfect for make-ahead lunches, snacks, potlucks, picnics, etc. (Vegan, gluten-free, oil-free.)
This protein-rich Black Bean Lentil Salad is tossed with fresh cilantro, veggies, and a cumin-lime dressing.
It's simple to assemble, plus you can make it ahead of time for lunches, meal prep, picnics, and more.
The flavor is even better after it has a chance to chill in the fridge for a bit!
I find this dish to be pleasantly filling and satisfying thanks to the abundant protein and fiber in the black beans and lentils.
Ingredients for Lentil Bean Salad
For this recipe you will toss together in a large bowl:
- Brown lentils or green lentils: I like the earthy taste of green/brown lentils with this recipe, and they hold their shape well. Red lentils will not work for this salad. (You can also substitute a 15 oz. can cooked lentils.)
- Black beans
- Red bell pepper: Or you can substitute yellow bell pepper or orange bell pepper instead.
- Red onion: Or use green onion for a milder taste.
- Grape tomato or cherry tomato: You could substitute roma or other garden tomato, but I find grape/cherry tomatoes provide a richer, sweeter flavor.
- Fresh cilantro
- Lime juice: We will use two tablespoons fresh lime juice for this recipe, which is about one lime.
- Dijon mustard
- Fresh garlic cloves: You can use one or two cloves depending on how much you enjoy the flavor.
- Ground cumin: Be sure your pantry spices are fresh (not expired) for best flavor.
- Dried oregano
Customizing
Dressing: The simple cumin-lime dressing is subtle and light, so feel free to increase or double it for a stronger flavor if desired.
Make it spicy: For a little heat, add a dash of cayenne pepper, chipotle powder, or red pepper flakes to taste.
Vegetables: Add other veggies or herbs as you see fit. Try roasted red bell pepper, celery, sweet corn, etc.
Serving
Diced avocado is a tasty addition right before serving. You can serve this salad either chilled or at room temp.
Try it as a dip! We find this dish makes a great chip dip as well.
Storing
Store any leftovers in an airtight container in the fridge. We find it keeps well for about 4-5 days.
For more inspiration, also browse all lentil recipes and black bean recipes.
Black Bean Lentil Salad with Cumin-Lime Dressing
Ingredients
- 1 cup green/brown lentils*
- 15 oz. can black beans
- 1 red bell pepper
- 1/3 cup red onion, finely diced
- 6 oz. grape/cherry tomatoes (or 2 roma tomatoes)
- 2/3 cup fresh cilantro
- Avocado for serving (optional)
For the cumin-lime 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
- Cook lentils: In a medium saucepan over high heat, boil 4 cups water. Rinse lentils and add to boiling water. Reduce heat, cover, and simmer for 20-25 minutes or until tender (not mushy). Drain when finished.
- Meanwhile, make the dressing: Place all dressing ingredients in a small bowl and whisk to combine. Set aside.
- Finely dice the bell pepper, red onion (or green onions), and tomatoes. Roughly chop the cilantro, large stems removed.
- In a large bowl place black beans (rinsed and drained), bell pepper, onion, tomatoes, cilantro, and cooked lentils. Re-stir dressing, then pour over top and toss to combine. Salt to taste or add more lime juice if desired.
- Serve immediately or let it chill covered in the fridge for at least an hour to let the flavors combine further. Add diced avocado right before serving if desired.
Notes
Nutrition Per Serving (Estimate)
Sodium content: This is omitted as I cannot provide an accurate number. I encourage you to calculate your own to provide a much more precise reading based on the exact ingredients, brands, and amounts you're using.
If you are enjoying this salad, also check out:
- Southwest Pasta Salad with Chipotle Dressing
- Lentil Cabbage Soup
- Summer Chopped Salad with Creamy Herb Dressing
- Lentil Quinoa Salad with Garlic-Dijon Dressing
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Sonja says
Love this! I cook lentils in the instant pot with salsa and spices to use as a meatless protein for taco night, but oftentimes I have lots of leftovers since it’s just me eating it. I found this recipe and it’s a great way to use the cooked lentils up in a super yummy salad! I will say that the dressing, while good, seems like it’s missing olive or avocado oil? It’s a bit dry and I didn’t know if it was just me.
Kaitlin says
Your instant pot lentils sound wonderful, Sonja! So glad you enjoyed them in this salad. Feel free to add a tablespoon or so of oil to the dressing if you prefer! (I post mostly oil-free recipes for those who require or enjoy eating that way.) But your favorite oil can definitely be added for richness if you'd like! 🙂
Nicki says
Tastes wonderful, I've made it several times and it's always a hit!
Kaitlin says
So great to hear you're enjoying it, Nicki! Thanks for the very kind feedback.
Lisa says
This salad is scrumptious! And I love the dressing. Great for layering in mason jar salads or simply on it's own. I omitted tomato and added other colors of pepper. It's a hit. Thank you!
Kaitlin says
Wonderful to hear, Lisa! What a fun idea with the jar salad & additional peppers. Thanks a lot for sharing!
Susan Kasaboski says
Hi I'm trying to figure out the caloric amount per serving. I did notice your breakdown of nutritional facts. But not the serving size = calories. Thanks in advance.
Kaitlin says
Hi Susan. The estimated calories are always calculated per serving. (The amount of servings is listed above the ingredients.) In this case, there are 6 servings of about 1 cup, so the caloric estimate is for about 1 cup salad. Let me know if you have any other questions or that doesn't clear it up. Thanks!
Emily says
I added a touch of smoked paprika and served in Pitas with feta and Tzatziki (not vegan here) and this is my favorite thing in a long long time. Thank you for keeping this up all of these years. Loved it.
Kaitlin says
Hello, Emily! That's fantastic to hear you enjoyed it so much. Thanks so much for giving it a try and sharing your kind feedback!
saloni says
Hi, I love your recipes. Wanted to confirm if it is cumin seed or cumin powder. If its seed should it be used as it is or roasted? I made the quinoa chickpea salad yesterday and it turned out amazing. Thank you.
Kaitlin says
Hello! I use ground cumin powder for this recipe. Apologies that wasn't clear. And thrilled to hear you enjoyed the quinoa salad as well!
Dianne says
I made this today, it is absolutely delicious. I'm hoping to have the rest for lunch tomorrow but someone keeps eating a spoonful through the day.
Kaitlin says
Haha, I know how that goes! Wonderful to hear you gave it a try and enjoyed. Thanks so much for coming back to share your very kind feedback.
Brett says
I’m fairly new to eating vegan. I love this recipe. I have also served it with chopped avocado on top. It’s delicious.
Kaitlin says
Awesome to hear, Brett. Thanks so much for coming back to share your kind feedback. And great call with avocado on top! Hope you're having fun with your new vegan journey - wishing you all the best.
Cami says
Do red lentils work or should I stick to green or brown?
Kaitlin says
Hey Cami! Great question. I'd stick with green/brown lentils for this recipe. Red lentils tend to become soft & mushy when cooked (which lends better to soups and stews in my opinion).
Barbara Treacy says
Fantastic!! I mixed some spinach leaves and mushrooms in the salad, too and everything was great! Thank you!
Kaitlin says
Wonderful additions, Barbara! So glad you enjoyed, and thanks for sharing!
Unknown says
Just stumbled across this, looks yummy! I am allergic to bell pepper, so I was wondering what vegetable you might suggest as a replacement? Thanks!
Kaitlin says
Hello! You can just leave it out or add an extra tomato if you wish. If you still want that crunch however, someone in the comments said they served it over romaine lettuce which is a great idea!
Jacey says
I had bariatric surgery and sometimes struggle to get enough protien. This salad is protien packed and tastes amazing. Thank you for sharing.
Kaitlin says
Great to hear you're enjoying, Jacey! Thanks for your kind feedback.
Veggie Girl says
This is a very tasty recipe. This is a great side dish, we also enjoyed it as a snack with tortilla chips, so yummy. Thank you.
Kaitlin says
So great to hear!
Anna says
Yes Ma'am! I ate it several different ways. I put sautéed shrimp on top as a cool salad dinner. I even rolled some in a tortilla with shredded roast chicken. I will make again and again. Lasted 3-4 days as you said. Thanks again!
Kaitlin says
So glad it worked out for you! Thanks for the follow-up!
Anna says
How long will it keep in the fridge after adding the dressing? I am making it today for a meal tomorrow.
Kaitlin says
Hi Anna! Ours usually keeps for about 3-4 days. Hope you enjoy it!
Mary says
Oh my heavens, I have found some of the best recipes ever on this site, thank you bunches.
Kaitlin says
Wonderful to hear you're enjoying the inspiration here, Mary. Thanks for your very kind feedback!
Lauren says
About how many servings does this make if you were to make this as a main dish?
Kaitlin says
Hi Lauren! I'd estimate about 4 servings as a main dish. Hope you enjoy!
Anonymous says
This is sitting in my fridge right now and I keep getting a spoon out and "taste testing". I am trying to save it for tomorrow, but it's not working.
Kaitlin says
Haha - I know exactly what you mean! Glad you're enjoying.
Anonymous says
I made this for our dinner today. It was great on a bed of chopped Romaine along with a papadam. Thanks for the recipe!! Nom nom nom.
Kaitlin says
So great to hear! Thanks for sharing!