Southwestern Lentil Salad Recipe
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Southwestern Lentil Salad

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

This Kitchen Approved Recipe has an average star rating of 4.6 Rate/Review | Read Reviews (56)

2,600 Saves

Prep Time:
15 Min
Ready In:
15 Min

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Original Recipe Yield 8 servings
 

Ingredients

  • 2 (15 ounce) cans 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 cup minced fresh cilantro or parsley
  • 1 cup vegetable oil
  • 1/2 cup cider vinegar
  • 1 tablespoon Dijon mustard
  • 1 1/2 teaspoons ground cumin
  • 1 clove garlic, minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper

Directions

  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.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed on May 24, 2007 by Day   view full review
Great! I only added 1 Tbsp of olive oil, since I prefer a very low-fat diet. It was great just...
The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed on Jun. 10, 2009 by Gitano Supporting Member (Click to learn more about Supporting Membership)  view full review
WOW! This is one fantastic salad! I used red and green peppers and added more corn for lots of...
The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed on May 26, 2009 by bellydancer   view full review
Yep, this is good stuff, just like all the other reviewers have said! I cut the oil in half,...
The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed on Jun. 21, 2008 by Patti Jo L.   view full review
This is soooo good. I had to try it before it got to chill for 2 hours and even NOW it is...
The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed on Oct. 20, 2006 by lunachick06   view full review
I love this recipe not only for the flavor, but for the health value as well. A big hit with...
The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed on Apr. 14, 2009 by CHATBIZARRE   view full review
Brought this to a potluck lunch and took home an empty bowl. I love it! But yes, I reduced...
The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed on Jun. 2, 2009 by DetectiveL   view full review
I loved this. I used red pepper because I had a lot of it. Used more cilantro too. Very...
The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed on Feb. 23, 2009 by staysail   view full review
This is an excellent recipe for various reasons. First of all, it's cheap to make and...
The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed on Dec. 7, 2010 by SP   view full review
I used a scant 1/2 cup of EVOO. Substituted yellow bell peppers for the green ones, and used...
The reviewer gave this recipe 4 stars. This recipe averages a 4.6 star rating.
Reviewed on Aug. 9, 2010 by CRAZY4SUSHI   view full review
This is a nice change from the black bean salad I usually do. In fact, I didn't even bother...

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