A Vibrant and Nourishing Salad That Fills You Up
Looking for a high-protein vegan lunch that’s as satisfying as it is nutritious? This Black Bean Lentil Salad with Cumin-Lime Dressing checks every box. It’s hearty, fresh, packed with plant-based protein and fiber, and comes together in less than 30 minutes.
Unlike your average salad, this one is built to keep you full for hours. The combination of lentils and black beans offers sustained energy, while the cumin-lime dressing brings a tangy, earthy zing that ties everything together.
Why You’ll Love This Recipe
✅ High-protein and vegan – Ideal for plant-based eaters or anyone upping their protein game
✅ Perfect for meal prep – Holds up beautifully in the fridge for 3–5 days
✅ Fresh and flavorful – Loaded with crunchy veggies, herbs, and zesty dressing
✅ Gluten-free and dairy-free – Naturally allergen-friendly and super nutritious
Ingredients You’ll Need
For the Salad:
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1 cup cooked green or brown lentils (or ½ cup dry)
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1 can (15 oz) black beans, drained and rinsed
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1 red bell pepper, diced
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1 cup cherry tomatoes, halved
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½ red onion, finely chopped
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1 avocado, diced (optional)
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½ cup chopped fresh cilantro or parsley
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1 cup corn kernels (fresh, frozen, or canned)
For the Cumin-Lime Dressing:
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3 tbsp olive oil
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Juice of 2 limes (about 4 tbsp)
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1 garlic clove, minced
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1 tsp ground cumin
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½ tsp chili powder or paprika
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1 tsp maple syrup or agave
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Salt and pepper to taste
How to Make Black Bean Lentil Salad with Cumin-Lime Dressing
Step 1: Cook the Lentils
If using dry lentils, rinse and simmer them in water for 20–25 minutes until tender but not mushy. Drain and let cool.
Step 2: Mix the Dressing
Whisk together olive oil, lime juice, garlic, cumin, chili powder, sweetener, salt, and pepper. Taste and adjust seasoning as needed.
Step 3: Combine the Salad
In a large bowl, toss together lentils, black beans, corn, bell pepper, onion, tomatoes, cilantro, and avocado (if using). Pour over the dressing and gently toss until well coated.
Step 4: Chill or Serve Immediately
You can enjoy this salad right away, but letting it chill for 30–60 minutes helps the flavors meld beautifully.
Meal Prep Tips and Serving Suggestions
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Make it a meal – Add quinoa, brown rice, or leafy greens to bulk it up.
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Serve it warm or cold – Great both ways, depending on your mood.
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Add crunch – Top with roasted pepitas, crushed tortilla chips, or sunflower seeds.
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Double the dressing – It also works great as a marinade or taco drizzle!
Nutrition Breakdown (Per Serving, Approx.)
| Nutrient | Amount |
|---|---|
| Calories | 360 |
| Protein | 17g |
| Carbohydrates | 42g |
| Fiber | 13g |
| Fat | 14g |
This recipe is ideal for anyone following a whole food plant-based diet, looking to boost their iron, potassium, and fiber intake, or transitioning to more plant-powered meals.
Frequently Asked Questions
Q: Can I make this salad ahead of time?
Yes! It tastes even better after a few hours. Store in an airtight container for up to 4–5 days.
Q: Can I substitute the black beans or lentils?
Chickpeas, white beans, or even edamame work well here. Red lentils are not recommended as they become too soft.
Q: Is this salad freezer-friendly?
It’s best fresh, but you can freeze the cooked lentils and black beans separately for later use.
Q: Is this spicy?
Not inherently, but you can add chopped jalapeño or cayenne pepper for heat.
Final Thoughts: Healthy, Easy, and Flavor-Packed
This Black Bean Lentil Salad with Cumin-Lime Dressing is proof that healthy food can be flavorful, filling, and easy to prepare. It’s a colorful, nutrient-dense dish that holds up beautifully over time—perfect for meal preppers, health-conscious eaters, or anyone in search of a satisfying meatless meal.
With bold seasoning, vibrant vegetables, and tons of plant-based protein, this salad is a keeper. Make it once, and it’ll earn a spot in your regular rotation.
Call to Action
🌿 Tried this salad? Tag us on Instagram with your creation!
💬 Have a twist on the dressing or a unique topping idea? Drop it in the comments!
📌 Pin this recipe to your healthy meal board or share it with a friend who loves a good plant-based lunch!
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