Easy Black Bean and Veggie Salad with Lemon-Cumin Dressing
This is a quick and healthy salad that’s packed with protein, fibre, and vibrant flavours. The dressing is super simple to make, and you can prepare extra to use later.
1 can of black beans, drained and rinsed
3/4 cup of peas (fresh or thawed frozen)
1 orange bell pepper, diced
2 spring onions, finely chopped
1 large red tomato, diced
A small bunch of fresh coriander leaves, roughly chopped
Optional: 1/4 cup crumbled feta cheese
Ingredients for the Dressing:
Juice of 1 lemon
1 teaspoon cumin powder
A pinch of black pepper
1 teaspoon olive oil
1 small green chilli, finely chopped (adjust to taste)
1 clove of garlic, finely chopped
In a small bowl, mix the lemon juice, sea salt, cumin powder, black pepper, olive oil, green chili, and garlic until well combined.
In a large mixing bowl, combine the black beans, peas, bell pepper, spring onions, tomato, and coriander leaves.
Pour about half of the dressing over the salad and mix well. Adjust the amount of dressing to your taste, and store the rest in the fridge for your next salad.
For extra flavour, top with crumbled feta cheese, if desired.
The leftover dressing can be stored in the fridge for up to 3 days.
Feel free to add your favourite vegetables or switch up the beans for variety.
Enjoy this colourful, nutritious salad serves 2-3.