Southwestern Lentil Salad Recipe - Bush’s Best

Southwestern Lentil Salad

Recipe By: Denise Baumert   Photo By: larkspur
Write a Review | Read Reviews (48)
'Cumin goes so well with the beans in this salad,' conveys field editor Denise Baumert of Dalhart, Texas.
 
  • Prep: 15 Minutes
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  • Cook: 0 Minutes
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  • Total: 15 Minutes
 
8
 
 
  • 2 (15 ounce) cans black beans, rinsed and drained
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  • 3 cups cooked lentils
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  • 1 1/2 cups fresh or frozen corn
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  • 1 cup chopped red onion
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  • 1 cup chopped green pepper
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  • 1/4 cup minced fresh cilantro or parsley
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  • 1 cup vegetable oil
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  • 1/2 cup cider vinegar
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  • 1 tablespoon Dijon mustard
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  • 1 1/2 teaspoons ground cumin
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  • 1 clove garlic, minced
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  • 1/2 teaspoon salt
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  • 1/4 teaspoon pepper
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  1. 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 Information
 
 
More Reviews (48)
Reviewed By: CRAZY4SUSHI
This is a nice change from the black bean salad I usually do. In fact, I didn't even bother with the black beans. And I used a red pepper instead of green. I added a little chipotle pepper powder to give it a little kick. And as others have said, 1 cup of oil is way too much. This makes way more than 8 servings.
Reviewed By: Jephy's Mom
4 1/2 stars. Easy and delicious. I took the advice of other reviewers and cut the oil in half. I used canned lentils, red pepper, and yellow onions because that is what I had on hand.
Reviewed By: lulu
Loved this recipe! Lentils are so cheap and good for you that I buy them regularly but wanted to find a different way to use them, so I came on this website and found this recipe. The ingredients are so cheap, and if you can get fresh peppers or corn, that's even better. I used 1 can of black beans and 1 of kidney beans. I went easy on the oil, using 1/4 c. of olive oil. I also cut back on the apple cider vinegar and used red wine vinegar. There's lots of room for variations. I have to bring a salad to a picnic in 3 weeks and I think I'll make this again. Thanks for sharing!