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Southwestern Lentil Salad

 Southwestern Lentil Salad
"Cumin goes so well with the beans in this salad," conveys field editor Denise Baumert of Dalhart, Texas.
8-10 ServingsPrep: 15 min. + chilling

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.