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Southwestern Lentil and Bean Salad Recipe

Looking for an easy Southwestern Lentil and Bean Salad recipe? Learn how to make Southwestern Lentil and Bean Salad using healthy ingredients.


Submitted by dovelette

Makes 8 servings



Once again, CC doesn't calculate the correct calories for beans - it reverts to "raw" so I had to add that for calories sake, but go ahead and use 2 cans of black beans instead of dried!

Recipe Ingredients for Southwestern Lentil and Bean Salad

1 cup dry black beans, soaked cooked and drained (or 2 15oz cans)
1 cup lentils, rinsed cooked and drained
1 1/2 cups corn
1 cup chopped onion
1 cup chopped green pepper
1/4 cup minced fresh cilantro or parsley
1 cup cider vinegar
1 tablespoon Dijon mustard
1 1/2 teaspoons ground cumin
1 clove garlic, minced
1/2 teaspoon salt
1/4 teaspoon pepper

Recipe Directions for Southwestern Lentil and Bean Salad

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.
Categories

Beans, Salads, Side Dish, Fourth of July, Vegetarian

Nutrition Facts
Serving Size 138.0g
Amount Per Serving
Calories
211
Calories from Fat
10
% Daily Value*
Total Fat
1.1g
2%
Saturated Fat
0.2g
1%
Trans Fat
0.0g
Cholesterol
0mg
0%
Sodium
178mg
7%
Potassium
752mg
21%
Total Carbohydrates
37.7g
13%
Dietary Fiber
12.4g
50%
Sugars
3.0g
Protein
12.9g
Vitamin A 5% Vitamin C 27%
Calcium 6% Iron 21%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
95% confidence
A
  Good points
  • Very low in saturated fat
  • No cholesterol
  • Very high in dietary fiber
  • High in manganese
  • High in magnesium
  • High in phosphorus
  • High in thiamin
  • High in vitamin C
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