Southwestern Lentil Salad Recipe

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"Cumin goes so well with the beans in this salad," conveys field editor Denise Baumert of Dalhart, Texas.

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Southwestern Lentil Salad Recipe

Prep: 15 min. + chilling

Yield: 8-10 Servings

15 15

Ingredients

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

Directions

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. Yield: 8-10 servings.

Nutritional Facts 1 serving (1/2 cup) equals 330 calories, 23 g fat (3 g saturated fat), 0 cholesterol, 243 mg sodium, 26 g carbohydrate, 8 g fiber, 9 g protein.

Originally published as Southwestern Lentil Salad in Taste of Home February/March 1999, p57

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Southwestern Lentil Salad

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(1-1) of 1 reviews

Reviewed on Feb. 27, 2013 by raeuvsunshine

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