Lentil and Cannellini Bean Salad

January 5, 2018
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Created by
1 hour 15 minutes
Serves 4
INGREDIENTS:
  • Dressing
  • Juice of 2 limes
  • 4 Tbsp olive oil
  • 2 tsp Dijon mustard
  • 4 cloves garlic, minced
  • 2 tsp ground cumin
  • 1 tsp dried oregano leaves
  • 1/4 tsp salt
  • Pinch of chile powder
  • Salad
  • 1 (15 oz) can cannellini beans, rinsed and drained
  • 1 red bell pepper, peeled and diced
  • 1/2 small red onion, diced
  • 1-2 roma tomatoes, diced
  • 1 cup green or black lentils, cooked until firm, drained
  • 1 bu fresh cilantro, stems removed, and chopped
  • 4 green onions, trimmed and chopped
DIRECTIONS:

To make dressing, in a small bowl, add all ingredients and whisk to combine.

To make salad, in a large bowl, add beans, bell pepper, onion, tomatoes, and lentils. Add dressing and toss to combine. Add cilantro and green onions, and toss to combine.

Per 1 svg: cal.: 370; total fat: 14g; (sat. fat: 2g); sodium: 490mg; total carb.: 44g; dietary fiber: 11g; sugar: 7 g; protein: 17g