Best Southwestern Lentil Salad Recipes

SOUTHWESTERN LENTIL SALAD

Southwestern Lentil Salad image

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

Provided by Taste of Home

Categories Lunch

Time 15m

Yield 8-10 servings.

Number Of Ingredients 13

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

Steps:

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.

Nutrition Facts : Calories 330 calories, Fat 23g fat (3g saturated fat), Cholesterol 0 cholesterol, Sodium 243mg sodium, Carbohydrate 26g carbohydrate (5g sugars, Fiber 8g fiber), Protein 9g protein.

SOUTHWESTERN LENTIL SALAD

Southwestern Lentil Salad image

A lady I work with brought this to a potluck. She gave me the recipe and it is one of my favorite lunch-time salads.

Provided by beccalanders31

Categories Lentil

Time 4h15m

Yield 8 serving(s)

Number Of Ingredients 13

Ingredients

2 (15 ounce) cans black beans, rinsed and drained
3 cups cooked lentils
1 1/2 cups whole kernel corn, fresh or frozen
1 cup chopped red onion
1 cup chopped green pepper
1/4-1/2 cup minced fresh cilantro or 1/4-1/2 cup parsley
1 cup vegetable oil
1/2 cup cider vinegar
1 tablespoon Dijon mustard
1 1/2 teaspoons ground cumin
2 -3 cloves garlic, minced
salt (to taste)
pepper (to taste)

Steps:

In a mixing bowl, add the first 6 ingredients; stir to combine.
In a jar or other container with a tight-fitting lid, add the oil, vinegar, mustard, cumin, garlic, salt and pepper to taste; secure lid and shake well to mix.
Pour dressing over vegetables; toss to coat.
Cover and chill for 4 hours.
This is good served on a bed of mixed salad greens.

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