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    Home » Recipes » Salad

    Black Bean Lentil Salad with Cumin-Lime Dressing

    Mar 30, 2014 by Kaitlin

    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.)

    plate of vegan black bean lentil salad with tomato and cilantro

    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.

    Chopped ingredients in a bowl

    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
    Vegan black bean lentil salad on a plate

    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.

    Protein-packed salad on a white plate with spoon

    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.

    Lentil salad with black beans, tomato, and cilantro on a plate

    For more inspiration, also browse all lentil recipes and black bean recipes.

    plate of vegan black bean lentil salad with tomato and cilantro

    Black Bean Lentil Salad with Cumin-Lime Dressing

    This protein-rich bean and lentil salad is perfect for make-ahead lunches, snacks, potlucks, picnics, and more. Easy and satisfying!
    4.80 from 15 votes
    Print Recipe Pin Recipe Comment
    Prep Time: 10 minutes
    Cook Time: 20 minutes
    Total Time: 30 minutes
    Author: Kaitlin - The Garden Grazer
    Course: Main Dish, Salad, Side Dish
    Cuisine: Gluten-Free, Oil-Free, Vegan
    Servings: 6 (1 cup servings)

    Ingredients

    • 1 cup green/brown lentils* (uncooked)
    • 15 oz. can black beans
    • 1 red bell pepper
    • 1/3 cup red onion, finely diced (or 2-3 green onions for milder flavor)
    • 6 oz. grape/cherry tomatoes (or 2 roma tomatoes)
    • 2/3 cup fresh cilantro (large stems removed)
    • Avocado for serving (optional)

    For the cumin-lime dressing:

    • 2 Tbsp. lime juice (about 1 lime)
    • 1 tsp. Dijon mustard
    • 1-2 cloves garlic, minced
    • 1 tsp. ground cumin (or less)
    • 1/2 tsp. dried oregano
    • 1/4 tsp. salt (more/less to taste)

    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

    *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.
    Recipe adapted from Kalyn's Kitchen.

    Nutrition Per Serving (Estimate)

    Nutrition Facts
    Black Bean Lentil Salad with Cumin-Lime Dressing
    Amount per Serving
    Calories
    197
    % Daily Value*
    Fat
     
    1
    g
    2
    %
    Saturated Fat
     
    1
    g
    6
    %
    Polyunsaturated Fat
     
    1
    g
    Monounsaturated Fat
     
    1
    g
    Potassium
     
    667
    mg
    19
    %
    Carbohydrates
     
    35
    g
    12
    %
    Fiber
     
    16
    g
    67
    %
    Sugar
     
    3
    g
    3
    %
    Protein
     
    13
    g
    26
    %
    Vitamin A
     
    905
    IU
    18
    %
    Vitamin C
     
    38
    mg
    46
    %
    Calcium
     
    58
    mg
    6
    %
    Iron
     
    4
    mg
    22
    %
    * Percent Daily Values are based on a 2000 calorie diet.
    Did you make this recipe?Leave a star rating or comment below!

    If you are enjoying this salad, also check out:

    • Lentil Cabbage Soup
    • Summer Chopped Salad with Creamy Herb Dressing
    • Lentil Quinoa Salad with Garlic-Dijon Dressing

    Follow The Garden Grazer on Instagram, Pinterest, or Facebook for more updates and inspiration.

    More Vegan Salad Recipes

    • Roasted Red Pepper Dressing (Oil-Free)
    • Roasted Chickpea Salad with Hummus
    • Asian-Style Kale & Tofu Salad with Peanut Dressing
    • Quinoa Chickpea Salad with Dill Dressing

    Reader Interactions

    Comments

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      Recipe Rating:




    1. Nicki

      December 25, 2021 at 6:48 am

      5 stars
      Tastes wonderful, I've made it several times and it's always a hit!

      Reply
      • Kaitlin

        December 25, 2021 at 10:03 am

        So great to hear you're enjoying it, Nicki! Thanks for the very kind feedback.

        Reply
    2. Daniel Blunn

      September 26, 2021 at 3:22 am

      Hello
      My name is Dan, and I'm currently researching in high protein vegetarian meals, to aid me in my fitness endeavours.
      I found your recipe 'Black Bean Lentil Salad with Lime Dressing' on https://hurrythefoodup.com/vegetarian-vegan-high-protein-salads/, however here it says the recipe will amass to 32.4g protein per serving, however the recipe states 15g.

      Can you please confirm the amount of protein per serving, as your recipe looks exciting.

      Regards

      Dan Blunn

      Reply
      • Kaitlin

        September 26, 2021 at 12:34 pm

        Hello Dan! This recipe yields about 6 cups, so the estimated nutritional info I provide is for 1 cup (out of 6). For us, that's more of a small lunch or side dish serving. But if you're enjoying it as a main dish, the serving size might be closer to 2 cups salad which would be about 30g protein.

        As a side note, the nutritional info I provide is simply an estimate and I always encourage people to calculate their own based on the specific ingredients & measurements they use. 🙂 Hopefully that clears it up but let me know if you have any other questions. I hope you enjoy the salad if you give it a try! All the best, Kaitlin

        Reply
    3. Lisa

      July 22, 2021 at 2:21 pm

      5 stars
      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!

      Reply
      • Kaitlin

        July 23, 2021 at 7:45 am

        Wonderful to hear, Lisa! Great idea with the jar salad & additional peppers. Thanks for sharing!

        Reply
    4. Susan Kasaboski

      May 26, 2021 at 12:19 pm

      4 stars
      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

      Reply
      • Kaitlin

        May 26, 2021 at 12:41 pm

        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!

        Reply
    5. Emily

      February 10, 2021 at 4:20 pm

      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.

      Reply
      • Kaitlin McGinn

        February 17, 2021 at 4:43 pm

        Hi Emily! That's so great to hear. Thank you so much for giving it a try and sharing your kind feedback.

        Reply
    6. saloni

      September 16, 2020 at 4:09 am

      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 quiona chickpea salad yesterday and it turned out amazing. Thank you.

      Reply
      • Kaitlin McGinn

        October 01, 2020 at 11:51 am

        Hello! Yes, I use ground cumin powder for this recipe. Apologies that wasn't clear! Hope you enjoy any recipes you try. Take care, Kaitlin

        Reply
      • amy

        June 30, 2021 at 6:42 am

        I couldn't find this combination, chickpeas and quinoa, in her salads. Do you have a link or the exact name? thank you.

        Reply
        • Kaitlin

          July 02, 2021 at 11:18 am

          Hi Amy! You can check out the Quinoa Vegetable Salad here if interested. Hope you enjoy if you give it a try! -Kaitlin

          Reply
    7. Dianne

      August 12, 2020 at 10:19 am

      5 stars
      I made this today, it is absolutely delicious, I I'm hoping to have the rest for lunch tomorrow but someone keeps eating a spoonful through the day.

      Reply
      • Kaitlin McGinn

        August 24, 2020 at 4:00 pm

        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.

        Reply
    8. Brett

      August 06, 2020 at 11:25 am

      5 stars
      I’m fairly new to eating vegan. I love this recipe. I have also served it with chopped avocado on top. It’s delicious.

      Reply
      • Kaitlin McGinn

        August 24, 2020 at 3:51 pm

        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.

        Reply
    9. Cami

      May 03, 2019 at 6:47 am

      Do red lentils work or should I stick to green or brown?

      Reply
      • Kaitlin | The Garden Grazer

        May 03, 2019 at 7:21 am

        Hey Cami! I'd stick with green/brown lentils for this recipe. Red lentils tend to become soft & mushy in texture when cooked (which lends better to soups and stews in my opinion.)

        Reply
    10. Barbara Treacy

      August 31, 2017 at 12:18 am

      Fantastic!! I mixed some spinach leaves and mushrooms in the salad, too and everything was great! Thank you!

      Reply
      • Kaitlin | The Garden Grazer

        September 07, 2017 at 3:05 pm

        Wonderful additions, thank you for sharing!

        Reply
    11. Unknown

      August 09, 2017 at 5:10 am

      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!

      Reply
      • Kaitlin | The Garden Grazer

        August 18, 2017 at 8:47 pm

        Hi! Go ahead and 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.

        Reply
      • Jacey

        July 10, 2021 at 1:30 pm

        5 stars
        I had bariatric surgery and sometimes struggle to get enough protien. This salad is protien packed and tastes amazing. Thank you for sharing.

        Reply
        • Kaitlin

          July 15, 2021 at 10:11 am

          Great to hear you're enjoying, Jacey! Thanks for your kind feedback.

          Reply
    12. Veggie Girl

      June 11, 2017 at 7:39 pm

      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.

      Reply
      • Kaitlin | The Garden Grazer

        August 18, 2017 at 7:21 pm

        So great to hear!

        Reply
    13. Anna

      March 20, 2016 at 8:28 pm

      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!

      Reply
      • Kaitlin | The Garden Grazer

        March 21, 2016 at 3:21 pm

        Thank you for sharing!

        Reply
    14. Anna

      March 13, 2016 at 7:49 pm

      How long will it keep in the fridge after adding the dressing? I am making it today for a meal tomorrow

      Reply
      • Kaitlin | The Garden Grazer

        March 20, 2016 at 6:06 pm

        Hi Anna! Ours usually keeps for about 3-4 days. Hope you enjoyed!

        Reply
    15. Mary

      January 21, 2016 at 12:47 am

      Oh my heavens, I have found some of the best recipes ever on this site, thank you bunches.

      Reply
      • Kaitlin | The Garden Grazer

        January 22, 2016 at 7:42 pm

        Wonderful to hear, Mary - thank you for your kind feedback!

        Reply
    16. Lauren

      January 15, 2016 at 12:56 pm

      About how many servings does this make if you were to make this as a main dish?

      Reply
      • Kaitlin | The Garden Grazer

        January 18, 2016 at 8:13 pm

        Hi Lauren! I'd estimate about 4 servings as a main dish. Hope you enjoy!

        Reply
    17. Yvonne Muise

      September 06, 2015 at 11:40 pm

      Could you freeze this salad (without dressing)?

      Reply
      • Kaitlin | The Garden Grazer

        September 16, 2015 at 10:41 pm

        Hi Yvonne! Hmm, I've never tried freezing this before, and not sure how it would hold up. Will update if I ever give it a try!

        Reply
    18. Howie Fox

      November 04, 2014 at 3:06 pm

      Now this salad looks awesome! Funny that many people think it's difficult to get enough protein on a vegan diet.

      Reply
    19. Anonymous

      July 23, 2014 at 9:39 pm

      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.

      Reply
      • Kaitlin | The Garden Grazer

        July 24, 2014 at 12:47 pm

        Haha - I know exactly what you mean! Glad you're enjoying.

        Reply
    20. Anonymous

      April 27, 2014 at 9:46 pm

      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.

      Reply
      • Kaitlin | The Garden Grazer

        April 27, 2014 at 10:46 pm

        So great to hear! Thanks for sharing!

        Reply

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    Hi, I'm Kaitlin!
    I share vegan recipes that are easy & healthy. (Mostly whole food plant-based, oil-free, & gluten-free.) About Me →

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