Southwestern Lentil Salad

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(3)
  • Number of Servings: 8
Ingredients
2-15 oz cans of black beans, drained and rinsed3 C. cooked lentils (1 1/2 C. dry)1 C. chopped red onion1 C. chopped green pepper1 1/2 C. chopped tomato1/2 Jalapeno Pepper, diced small1/4 C. cilantro1/3 C. olive oil1/4 C. cider vinegar1 Tbls. Dijon mustard1 1/2 tsp. ground cumin2 cloves garlic, minced1/2 tsp. salt1/4 tsp. pepper
Directions
In a large bowl, combine 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.

Number of Servings: 8

Recipe submitted by SparkPeople user SHELLB39.

Servings Per Recipe: 8
Nutritional Info Amount Per Serving
  • Calories: 225.0
  • Total Fat: 8.8 g
  • Cholesterol: 0.0 mg
  • Sodium: 196.7 mg
  • Total Carbs: 28.0 g
  • Dietary Fiber: 9.6 g
  • Protein: 10.2 g

Member Reviews
  • GAIL_RFL
    Easy to make - but warning a full recipe makes alot of salad. I had some corn leftover so I added it. I tlooks pretty and tastes good too. I will make again. (1/2 recipe) - 7/15/11
  • EPS102
    This was easy and very tasty; I also had almost everything on hand. I skipped the cilantro because I didn't have it, and just added some extra cumin and some lime juice. I also added more jalapeno. It was good the first day, and keeps really well. I will be making this again. - 6/13/11
  • 55WALKER
    I find a lot of recipes I like but I find very few that I print and expect to use many times. This is one of the few, full of ingredients I always have on hand but in a combination I hadn't thought of! - 6/21/10