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

Nutritional Facts

1/2 cup: 330 calories, 23g fat (3g saturated fat), 0mg cholesterol, 243mg sodium, 26g carbohydrate (5g sugars, 8g fiber), 9g protein


  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. Yield: 8-10 servings.
Originally published as Southwestern Lentil Salad in Taste of Home February/March 1999, p57

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Reviewed 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"

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