Southwestern Lentil Salad

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Preparation time: 15
Cooking time: 0

Serves: 8-10

Dietary guidance: v v 

Tags: salad · main · lunch · beans · corn · lentils · course · black · southwestern ·


2 (15 ounce) cans black beans, rinsed and drained
3 cups cooked lentils
1 1/2 cups fresh or frozen corn
1 cup chopped red onion (optional)
1 cup chopped green pepper (or red)
1/4 cup minced fresh cilantro or parsley
1 cup vegetable oil (I use 1/2 C olive oil)
1/2 cup cider vinegar
1 tablespoon Dijon mustard
1 1/2 teaspoons ground cumin
1 clove garlic, minced
1/2 teaspoon salt (not really needed in my opinion)
1/4 teaspoon pepper


In a large bowl, combine the first six ingredients. In a jar with tight-fitting lid, combine the remaining ingredients and shake well. Pour over vegetables and toss. Cover and refrigerate for at least 2 hours.

Nutrition Facts: 1 serving (1/2 cup) equals 330 calories (less if less oil used), 23 g fat (3 g saturated fat)--11.5 g if 1/2 C instead of 1 C, 0 cholesterol, 243 mg sodium (less without salt added and rinsed beans), 26 g carbohydrate, 8 g fiber, 9 g protein.

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