Sugarlaws

Black Bean and Lentil Salad with Red Bell Pepper, Cumin, and Cilantro

A hearty chilled lentil and black bean salad with crisp peppers, cilantro, lime, cumin, and chile for a bright, satisfying make-ahead meal.

Breakfast · 18 ingredients

Prep 25 min · Cook 50 min · Total 1 hr 20 min · Makes 6 servings

Black Bean and Lentil Salad with Red Bell Pepper, Cumin, and Cilantro

Ingredients

  • 1 cup lentils
  • 1 can black beans
  • 1 cup finely chopped red bell pepper
  • 1/2 cup finely chopped red onion
  • 1/2 cup finely chopped green onion green part only
  • 1 cup finely chopped fresh cilantro
  • 2 T olive oil
  • 2 T chicken stock
  • 1 tsp. Dijon mustard
  • 1 T fresh lime juice
  • 1 tsp. Worcestershire sauce
  • 1 tsp. finely minced garlic
  • 1/2 tsp. dried Oregano, preferably Mexican oregano
  • 1 tsp. cumin seed
  • 1/2 tsp. Ancho chile powder
  • 1/2 tsp. Spike seasoning, or more
  • Fresh ground pepper to taste
  • Hot sauce to taste

Directions

  1. Add the lentils to a small sauce pan and cover them generously with water. Bring the water to a gentle simmer, then cook until the lentils are just tender, which should take about 40-60 minutes for green lentils or 30-40 minutes for brown ones. Drain them and set them aside to cool a bit.
  2. While the lentils are cooking, tip the beans into a colander and rinse them under cold water until the foamy liquid is gone. Leave them to drain thoroughly, then pat them dry with paper towels.
  3. In a small bowl, combine the olive oil, chicken stock, Dijon mustard, lime juice, Worcestershire sauce, and garlic.
  4. Using a mortar and pestle, crush the oregano, cumin seed, chile powder, Spike seasoning, and pepper together. Stir those spices into the bowl with the liquids, then season with hot sauce to taste and whisk once more.
  5. Once the lentils have cooled slightly, toss them with half of the dressing and let them sit while you get the remaining ingredients ready.
  6. Wash the cilantro, spin it dry, chop it finely, and put it aside.
  7. Finely chop the red bell pepper, red onion, and green parts of the green onions, then stir them into the lentils.
  8. Add the well-drained beans to the lentil mixture with the vegetables, pour in the remaining dressing, and stir. Fold in the chopped cilantro gently at the end.
  9. The salad has the best flavor after it has chilled for an hour or so, but you can serve it sooner if time is tight.
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