This healthy Black Bean Lentil Salad with cumin-lime dressing is so hearty, plus full of protein and fiber. Perfect for make-ahead lunches, snacks, potlucks, picnics, etc. (Vegan, gluten-free, oil-free.)
This is protein-packed Black Bean Lentil Salad is tossed with fresh cilantro, veggies, and a cumin-lime dressing.
It is simple to assemble, plus you can make it ahead of time for lunches, meal prep, picnics, etc.
The flavor is even better after it has a chance to chill in the fridge for a bit.
Ingredients
For this recipe you will need:
- 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 yellow bell pepper or orange bell pepper.
- Red onion: Or green onion for a milder taste.
- Grape or cherry tomato: You can substitute roma or other garden tomato, but I find grape/cherry tomatoes provide a richer, sweeter flavor.
- Fresh cilantro
- Lime juice
- Dijon mustard
- Garlic cloves
- Ground cumin
- Dried oregano
I find this dish to be pleasantly filling and satisfying thanks to the abundant protein and fiber in the black beans and lentils.
Serving
The simple cumin-lime dressing is subtle and light, so feel free to increase or double for a stronger flavor if desired.
Diced avocado is a tasty addition right before serving.
This dish makes a great chip dip as well.
Storing
Store any leftovers in an airtight container in the fridge. We find they keep 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* (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
Nutrition Per Serving (Estimate)
If you are enjoying this salad, also check out:
Follow The Garden Grazer on Instagram, Pinterest, or RSS for more updates and inspiration.
Nicki
Tastes wonderful, I've made it several times and it's always a hit!
Kaitlin
So great to hear you're enjoying it, Nicki! Thanks for the very kind feedback.
Daniel Blunn
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
Kaitlin
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
Lisa
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
Wonderful to hear, Lisa! Great idea with the jar salad & additional peppers. Thanks for sharing!
Susan Kasaboski
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
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
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 McGinn
Hi Emily! That's so great to hear. Thank you so much for giving it a try and sharing your kind feedback.
saloni
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.
Kaitlin McGinn
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
amy
I couldn't find this combination, chickpeas and quinoa, in her salads. Do you have a link or the exact name? thank you.
Kaitlin
Hi Amy! You can check out the Quinoa Vegetable Salad here if interested. Hope you enjoy if you give it a try! -Kaitlin
Dianne
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.
Kaitlin McGinn
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
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 McGinn
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
Do red lentils work or should I stick to green or brown?
Kaitlin | The Garden Grazer
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.)
Barbara Treacy
Fantastic!! I mixed some spinach leaves and mushrooms in the salad, too and everything was great! Thank you!
Kaitlin | The Garden Grazer
Wonderful additions, thank you for sharing!
Unknown
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 | The Garden Grazer
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.
Jacey
I had bariatric surgery and sometimes struggle to get enough protien. This salad is protien packed and tastes amazing. Thank you for sharing.
Kaitlin
Great to hear you're enjoying, Jacey! Thanks for your kind feedback.
Veggie Girl
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 | The Garden Grazer
So great to hear!
Anna
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 | The Garden Grazer
Thank you for sharing!
Anna
How long will it keep in the fridge after adding the dressing? I am making it today for a meal tomorrow
Kaitlin | The Garden Grazer
Hi Anna! Ours usually keeps for about 3-4 days. Hope you enjoyed!
Mary
Oh my heavens, I have found some of the best recipes ever on this site, thank you bunches.
Kaitlin | The Garden Grazer
Wonderful to hear, Mary - thank you for your kind feedback!
Lauren
About how many servings does this make if you were to make this as a main dish?
Kaitlin | The Garden Grazer
Hi Lauren! I'd estimate about 4 servings as a main dish. Hope you enjoy!
Yvonne Muise
Could you freeze this salad (without dressing)?
Kaitlin | The Garden Grazer
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!
Howie Fox
Now this salad looks awesome! Funny that many people think it's difficult to get enough protein on a vegan diet.
Anonymous
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 | The Garden Grazer
Haha - I know exactly what you mean! Glad you're enjoying.
Anonymous
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 | The Garden Grazer
So great to hear! Thanks for sharing!