Black Bean Lentil Salad with Cumin Lime Dressing

Ingredients

• Lentils

  Raw

  1 cup or 192g

• Lime juice

  Raw

  1 lime yields or 44g

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Dijon mustard

  Grey poupon

  1 tsp or 5g

• Garlic

  Raw

  2 clove or 6g

• Cumin

  Spices, cumin seed

  1 tsp, ground or 3g

• Oregano

  Spices, dried

  ½ tsp, ground or 0.9g

• Salt

  Table

  ⅛ tsp or 0.8g

• Red bell pepper

  Sweet, raw

  1 small or 74g

• Onions

  Raw

  ½ small or 35g

• Tomatoes

  Red, ripe, raw, year round average

  2 medium whole or 246g

• Fresh cilantro

  Coriander leaves, raw

  1 sprigs or 2g

• Canned black beans

  Low sodium, drained

  1 can or 425g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  1 cup, chopped or 100g

Directions

1. Cook the lentils according to package instructions, ensuring they remain firm.
2. While the lentils are cooking, prepare the dressing by whisking together lime juice, olive oil, Dijon mustard, minced garlic, cumin, oregano, and salt in a small bowl. Set aside.
3. Finely dice the bell pepper, onion, and tomatoes. Roughly chop the cilantro.
4. In a large bowl, combine the black beans, bell pepper, green onion, tomatoes, and lentils. Add the dressing and toss to combine. Add cilantro and lightly toss again.
5. Serve immediately or cover and chill in the fridge for at least an hour to allow the flavors to meld. Enjoy!

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