Post by Loupy on Mar 30, 2014 20:01:30 GMT -7
Black Bean Lentil Salad with Cumin-Lime Dressing
From: Kaitlin M @ www.thegardengrazer.com/
Adapted from Kalyn's Kitchen
Vegan, gluten-free
This is my kind of meal! Hearty black beans and lentils mixed with cilantro, veggies, and a flavorful cumin-lime dressing. As soon as I saw the recipe on Kalyn's Kitchen, I knew it'd be a huge success so I just had to try my own version. I've made numerous recipes from Kalyn's site and have never been disappointed. This salad was certainly no exception - it became an instant favorite! It's so simple to make, and is a perfect cold lunch to bring along for work or picnics, gatherings, and BBQ's. Thanks Kalyn
Ingredients
1 cup dry lentils (green or brown)
15 oz. can black beans, rinsed and drained
1 red bell pepper
1/2 small red onion
1-2 roma tomatoes
Large bunch cilantro, stems removed
Optional: green onion
{For the dressing}
Juice of 1 lime
2 Tbsp. olive oil
1 tsp. dijon mustard
1-2 cloves garlic, minced
1 tsp. cumin
1/2 tsp. oregano
1/8 tsp. salt
Optional: chipotle powder, chili powder, pepper, hot sauce, other seasonings, etc.
Directions
Cook lentils according to package directions, leaving firm not mushy.
Drain.
While lentils are cooking, make the dressing: place all ingredients in a small bowl and whisk to combine.
Set aside.
Finely dice the bell pepper, onion, and tomatoes.
Roughly chop the cilantro.
In a large bowl, place the black beans, bell pepper, onion, tomatoes, and lentils.
Add the dressing and toss to combine.
Add cilantro, and lightly toss.
Serve immediately or chill covered in the fridge for at least an hour to let the flavors combine.
From: Kaitlin M @ www.thegardengrazer.com/
Adapted from Kalyn's Kitchen
Vegan, gluten-free
This is my kind of meal! Hearty black beans and lentils mixed with cilantro, veggies, and a flavorful cumin-lime dressing. As soon as I saw the recipe on Kalyn's Kitchen, I knew it'd be a huge success so I just had to try my own version. I've made numerous recipes from Kalyn's site and have never been disappointed. This salad was certainly no exception - it became an instant favorite! It's so simple to make, and is a perfect cold lunch to bring along for work or picnics, gatherings, and BBQ's. Thanks Kalyn
Ingredients
1 cup dry lentils (green or brown)
15 oz. can black beans, rinsed and drained
1 red bell pepper
1/2 small red onion
1-2 roma tomatoes
Large bunch cilantro, stems removed
Optional: green onion
{For the dressing}
Juice of 1 lime
2 Tbsp. olive oil
1 tsp. dijon mustard
1-2 cloves garlic, minced
1 tsp. cumin
1/2 tsp. oregano
1/8 tsp. salt
Optional: chipotle powder, chili powder, pepper, hot sauce, other seasonings, etc.
Directions
Cook lentils according to package directions, leaving firm not mushy.
Drain.
While lentils are cooking, make the dressing: place all ingredients in a small bowl and whisk to combine.
Set aside.
Finely dice the bell pepper, onion, and tomatoes.
Roughly chop the cilantro.
In a large bowl, place the black beans, bell pepper, onion, tomatoes, and lentils.
Add the dressing and toss to combine.
Add cilantro, and lightly toss.
Serve immediately or chill covered in the fridge for at least an hour to let the flavors combine.
