Black Bean & Lentil Salad

So it has been quite a while since my last post-my apologies. The holidays were much more hectic than I imagined! Since November, we’ve had 4 different sets of visitors staying anywhere between 2 days and almost 2 weeks with us! Having people over was really fab…I got to meet people I’d known about for years, but had never met and met family that even Nickie hadn’t seen in 20 years!

Now that the house is empty again and life is getting somewhat back to “normal” (not that I even know what that means anymore), it’s time to get back to writing!

I’ve been craving cold lentil salad for a long and since the girls and I were on our own today, I decided to make some. It turned out so delish that I knew I had to share the recipe!

*I eyeballed all the ingredients for this salad. Measurements are approximate.

**This salad is best served after chilling for at least 6 hours. You can also make it the day before and let it chill overnight. 

Black Bean & Lentil Salad



  • 1 1/2 C dried lentils
  • 1 C dried black beans
  • 3 roma tomatoes, chopped
  • 3 small cucumbers, chopped
  • 1/2 large OR 1 small red bell pepper, chopped
  • 4 green onions, sliced thinly
  • 1 small handful fresh cilantro (can substitute fresh parsley if you’re not a fan of cilantro), chopped
  • 1 vegetable-based bouillon cube
  • 1 Tbsp cumin
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1/4 C apple cider vinegar
  • 2 tbsp olive oil
  • 3 limes, juiced


  1.  In separate bowls, soak the lentils and beans overnight, or for at least 6 hours. Pick out any stones or misshapen beans/lentils.
  2. Time to boil your beans!
    1. Lentils: Cover your lentils with about 2-3 inches of water as they will at least double in size. Throw in your bouillon cube. Bring to a rapid boil and then reduce to a simmer. Cook for 25-30 minutes for a firm lentil. You don’t want them mushy for a salad. Before draining them, test one to see if it’s cooked yet still firm. When they are, drain and let cool.
    2. Black beans: Cover the beans with about 1-2 inches of water and bring to a rapid boil. Reduce and simmer for about 30 minutes. Before draining them, test one to see if it’s cooked yet still firm. When they are, drain and let cool.
      1. TIP: If you don’t want to use two different pans, then cook one right after the other. If you want to save time, cook them at the same time in separate pans. I’ve never tried cooking them together, so if you do and it works out-let me know!
  3. While the beans are cooking, chop all the veggies into one bowl.
  4. Pour the drained beans and lentils on top of the vegetables.
  5. Next, measure out the cumin, salt, pepper and sprinkle on top of the bean and veggie mix.
  6. Add the apple cider vinegar, the oil, and lime juice to the bowl.
  7. Mix all the ingredients together and adjust the seasoning/wet vinegars and oil as desired.
  8. Chill for at least 6 hours in the fridge. I like to stir the salad every hour or so to let the juices flavor the entire salad.


Even my toddler loves it!




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