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

• Roma tomatoes

  Red, ripe, raw. Also called Italian or plum tomato

  2 tomato or 124g

• Fresh cilantro

  Coriander leaves, raw

  1 sprigs or 2g

• Canned black beans

  Low sodium, drained

  1 can or 425g

• Onions

  Young green, tops only

  1 cup chopped or 71g

Directions

1. Cook lentils according to package directions, leaving firm.
2. While lentils are cooking, make the dressing: combine lime juice, olive oil, dijon, garlic, cumin, oregano, and salt in a small bowl and whisk to combine. Set aside.
3. Finely dice the bell pepper, onion, and tomatoes. Roughly chop the cilantro.
4. In a large bowl, place the black beans, bell pepper, green onion, tomatoes, and lentils. Add the dressing and toss to combine. Add cilantro, and lightly toss.
5. Serve immediately or chill covered in the fridge for at least an hour to let the flavors combine. Enjoy!

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• Southwestern Salad with Black Beans
• Black Bean Tacos with Corn Salsa
• Vegan Bean Loaf with Avocado Verde Sauce
• Kale and Black Bean Burritos
• Bean Bowls with Poached Eggs