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Southwestern Lentil Salad

"Cumin goes so well with the beans in this salad," conveys field editor Denise Baumert of Dalhart, Texas.
  • Total Time
    Prep: 15 min. + chilling
  • Makes
    8-10 servings


  • 2 cans (15 ounces each) black beans, rinsed and drained
  • 3 cups cooked lentils
  • 1-1/2 cups fresh or frozen corn
  • 1 cup chopped red onion
  • 1 cup chopped green pepper
  • 1/4 to 1/2 cup minced fresh cilantro
  • 1 cup vegetable oil
  • 1/2 cup cider vinegar
  • 1 tablespoon Dijon mustard
  • 1-1/2 teaspoons ground cumin
  • 1 to 2 garlic cloves, minced
  • 1/2 teaspoon salt
  • 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
1/2 cup: 330 calories, 23g fat (3g saturated fat), 0 cholesterol, 243mg sodium, 26g carbohydrate (5g sugars, 8g fiber), 9g protein.

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Average Rating:
  • Foodie
    Oct 4, 2018

    Substituted olive oil for all the vegetable oil, of course. Was tasty without sweet and needed color so I did add shredded baby carrot to compensate. If I make again, I would probably try a sweet red bell pepper in place of the green and definitely bump up the cilantro.

  • raeuvsunshine
    Feb 27, 2013

    The original recipe didn't have enough flavor or color. I added diced carrots, green chilies a small amount of olive oil, shallots and green onions... very yummy

  • farmwifetoo
    May 9, 2011

    No comment left