This Loaded Lentil Salad is packed with flavor and protein! Lentils are nutritional powerhouses, and this salad is great for keeping you fueled all day long. This hearty recipe can be served on its own or enjoyed with crackers or chips. Holiday potlucks are just around the corner, and this versatile vegetarian salad is a great addition to any table.
I know this Loaded Lentil Salad isn’t the most beautiful dish, but I promise you that what it lacks in looks, it makes up for in taste. It’s packed with bold flavors and fresh ingredients. Make this recipe on a Sunday and have an easy and healthy vegetarian lunch to enjoy all week long. It’s also a great addition to any holiday table.
Why You’ll Love This Loaded Lentil Salad
Easy to make – It’s great when such a healthy meal comes together quickly. I like using pre-cooked lentils for this recipe, and it’s ready in about 15 minutes. It’s also a great way to clean out the produce drawer; if you have extra veggies that need to be used, just throw them in.
Great for lunch – I love making a big batch of this hearty lentil salad and packing it into meal-prep containers for the week. Enjoy it with crackers, chips, or on its own.
Packed with nutrients – Lentils are nutritional powerhouses that we can all greatly benefit from incorporating into our diets. They’re high in fiber and protein, filling you up and making digestion easy. Lentils are also packed with antioxidants, which help reduce inflammation inside the body.
Lentils – There are a few different kinds of lentils out there, and most of them can be used in this recipe, except red lentils, which get pretty mushy when cooked. I usually cook my own brown lentils for recipes, but I used the packaged lentils from Trader Joe’s for this no-cook salad, and they worked great. Canned lentils can also be used.
Chickpeas – You can leave the chickpeas out and use lentils alone for this recipe, but I find the chickpeas offer a nice contrast. Their flavor, texture, and size slightly differ from lentils, adding a nice balance.
Vegetables – I used celery, carrots, onion, and green olives in this recipe. This lentil salad is great because you can use almost any veggie you have on hand. Omit what you don’t like and add what you do.
Dried Cranberries – I love dried cranberries’ chewy texture and sweet flavor. They also go well with the rosemary and thyme flavors, giving this salad a holiday feel.
Walnuts – Walnuts are rich in flavor and add a nice crunch. However, any nut or seed will work.
Feta Cheese – I love adding crumbled feta cheese to vegetarian salads to bulk them up. It also adds a nice salty creaminess. Crumbled goat cheese can be used instead, or a vegan feta cheese substitute will also work.
Fresh Herbs – I like adding chopped fresh parsley to this salad for extra color. Cilantro, or another herb of choice, can also be used.
Dressing – The dressing provides the majority of the flavor for this recipe. It’s made using olive oil, tahini, apple cider vinegar, dijon mustard, maple syrup, garlic, rosemary, thyme, salt, and pepper. I like to use fresh garlic, rosemary, and thyme to really boost the flavor but dried can also be used.
How To Make This Easy Vegetarian Lentil Salad
Add all of the dressing ingredients to a large mixing bowl. Whisk together well, and add in the chickpeas and lentils. I like to mix the beans with the dressing and then give everything a little mash. This is optional, but I find it helps incorporate the dressing flavors into the salad.
Next, add the celery, onion, green olives, carrots, feta cheese, dried cranberries, walnuts, and chopped parsley. Mix everything together well and season with salt and black pepper to taste.
Serve this loaded lentil salad by itself or with crackers.
Recipe Frequently Asked Questions
Make this recipe gluten-free by using a gluten-free tamari or soy sauce in the dressing.
Where can I buy pre-cooked lentils? I like the boxes of cooked lentils from the refrigerated section of Trader Joe’s. You can also buy canned lentils at most grocery stores in the canned bean aisle.
How many servings does this recipe make? If serving as a side dish at a potluck, this recipe makes about 10-12 servings. You should get about 3-4 good portions if serving as a lunch.
How long do leftovers last? If stored in an airtight container in the refrigerator, leftovers should last about 5 days.
Should this lentil salad be served warm or chilled? This recipe uses pre-packaged lentils and canned chickpeas, so it never gets heated. I suggest serving it at room temperature or chilled.
Have a question I didn’t answer? Ask me in the comment section below, and I will get back to you ASAP.
This Loaded Lentil Salad is packed with flavor and protein! Lentils are nutritional powerhouses and this salad is great for keeping you fueled all day long. This hearty recipe can be served on its own, or enjoyed with crackers or chips. Holiday potlucks are just around the corner and this versatile, vegetarian salad, is a great addition to any table!
Ingredients
1 (15 oz) can chickpeas, drained and rinsed
17.6 oz (100 g) cooked lentils (about 2 cups)*
1/2 cup crumbled feta cheese
1/2 cup diced celery
1/2 cup grated carrots, or diced carrot
1/4 cup diced green olives
1/4 cup diced red onion
1/4 cup dried cranberries
1/4 cup chopped walnuts
1/4 cup chopped fresh parsley, or cilantro
Salt and black pepper, to taste
Dressing:
1/3 cup extra virgin olive oil
1/4 cup apple cider vinegar
1/4 cup tahini
1 teaspoon dijon mustard
1/2 teaspoon pure maple syrup, or honey
1 teaspoon tamari, or soy sauce
1–2 cloves garlic, minced or grated
1/2 teaspoon fresh thyme
1/2 teaspoon fresh minced rosemary
Instructions
Add all of the dressing ingredients to a large mixing bowl. Whisk together well and then add in the chickpeas and lentils. I like to mix the beans with the dressing and then give everything a little mash. This is optional, but I feel like it helps incorporate the dressing flavors into the salad better.
Next, add in the celery, onion, green olives, carrots, feta cheese, dried cranberries, walnuts and chopped parsley. Mix everything together well and season with salt and black pepper, to taste.
Serve this loaded lentil salad by itself or with crackers.
Notes
*I used a box of pre-cooked lentils from Trader Joe’s. You can cook your own lentil or used canned/boxed.
This Cheesy Green Chile Pinto Bean recipe is cozy and flavorful. This delicious bean dish is a great one-pan vegetarian meal that can be enjoyed as a side or main course, with chips or corn tortillas and your favorite toppings. Each serving boasts 26 grams of protein, so you’ll feel satisfied for hours after eating.
Given how much I love beans and cheese, it’s a little surprising that I haven’t already posted a recipe like this one. These Cheesy Green Chile Pinto Beans are quick and easy to throw together while packing in tons of flavor. Enjoy them with tortilla chips or rice for a filling meal that’s high in protein and fiber.
Why You’ll Love These Cheesy Pinto Beans
Minimal Main Ingredients Needed – This recipe uses Pinto beans, canned green chile, and canned tomatoes. Cheese and spices are also needed, but if you have a stocked spice cabinet, it shouldn’t be a problem.
Made in One Pot – This recipe can be made in one pot with an oven-safe skillet. I used an enameled cast iron skillet to cook the bean mixture on the stove and then transferred it to the oven to melt the cheese at the end.
Versatile – I love having these green chile pinto beans on hand because they can be used in many different ways. I like to serve them as a side dish or enjoy them as a main with tortilla chips or corn tortillas. Add your favorite toppings or roll this filling into a burrito with some added rice.
Why Your Body Will Love These Green Chile Pinto Beans
Blood Sugar Regulation – Pinto beans are high in fiber and protein, giving them a low glycemic index. This means they digest slowly and don’t cause blood sugar levels to spike or rise too quickly. This makes pinto beans a healthy choice for people with diabetes who need to control their blood sugar levels more.
Heart Health – Beans contain a significant amount of soluble fiber, which helps decrease cholesterol absorption in the bloodstream. Lowering the “bad” cholesterol in the body can greatly reduce the chances of a stroke or heart attack.
Digestive Health – Beans are also high in insoluble fiber, which helps bulk up the digestive system and prevent constipation. The fiber in beans also acts as a prebiotic that feeds the good bacteria in the large intestine and carries out toxins in the system. Green chile also benefits digestion by increasing the production of gastric juices and improving nutrient absorption.
Cheesy Green Chile Pinto Bean Recipe Ingredients
Pinto Beans – I used three cans of pinto beans that I rinsed and drained. I love pinto beans in this recipe, but you can use any kind of beans you like.
Green Chile – I used two small cans of Hatch green chile. Fresh or frozen green chile is also great if you can get it. I like using the mild kind, but you can use whatever heat level you prefer.
Tomatoes – I used a can of fire-roasted tomatoes. I drained off most of the liquid and diced the tomatoes into pieces similar in size to the green chile (optional). Freshly diced tomatoes work great, too.
Spices – I seasoned these pinto beans with cumin, paprika, smoked paprika, granulated garlic, dried oregano, salt and pepper. If you don’t have these spices on hand, you can buy a packet of chili or fajita seasoning and use a Tablespoon or two.
Onion & Garlic – Fresh onion and garlic create a nice flavor base for this recipe and complement the other ingredients.
Cheese – I used pepper jack cheese because I love its flavor and wanted to add some extra heat. Regular Monterey jack, or even cheddar, also works. If making this dish vegan, use your favorite meltable vegan cheese.
How To Make Cheesy Pinto Beans
Preheat the oven to 425 degrees F. Heat a large (oven-safe) skillet over medium heat and add the diced onion with a pinch of salt. Cook the onion until softened, 3-4 minutes. Add the minced garlic and cook another 1-2 minutes until fragrant.
Add the pinto beans, canned tomatoes, green chile, spices, and salt and pepper. Mix well to combine the ingredients completely. Let the mixture cook until heated and then simmer for about 5 minutes.
Next, add half of the shredded cheese and stir until melted. Evenly sprinkle the remaining half of the cheese on top of the pinto beans and place in the preheated oven until melted, 5-7 minutes.
Remove from the oven and allow to cool for a few minutes before enjoying. Garnish with chopped cilantro and enjoy with tortilla chips or warm corn tortillas
Recipe Frequently Asked Questions
This recipe is already gluten-free.
Make this recipe vegan by using your favorite melty vegan cheese substitute.
Can I use black beans instead of pinto beans? Yes, any kind of beans can easily be subbed into this recipe.
What kind of cheese is best? I like using pepper jack in this recipe because of the heat it adds, but any cheese will do.
How should I enjoy this recipe? There are many ways to enjoy these pinto beans. I like to eat them with chips or warm corn tortillas. You can also make them into burritos or enjoy them as a side to scrambled eggs.
Is this recipe freezer-friendly? Yes, I suggest cooking the bean mixture on the stove, letting it cool completely, and then transferring it to a freezer-friendly container. Add the top layer of cheese, cover and secure, and freeze for up to three months.
How long do leftovers last? Leftovers should last about 4-5 days if stored in an airtight container.
Do you have a question I didn’t answer? Please ask me in the comment section below, and I will respond as soon as possible.
This Cheesy Green Chile Pinto Bean recipe is cozy and flavorful. These delicious beans are a great one pan vegetarian meal that can be enjoyed in many different ways. Serve as a side dish or as the main course, along side chips or corn tortillas, with your favorite toppings. Each serving boasts 26 grams of protein, so you’ll be satisfied for hours after eating.
Ingredients
2 teaspoons olive oil
1/2 medium sized yellow onion, diced
2–3 cloves garlic, minced
3 (15 oz) cans pinto beans, drained and rinsed
1 (14.5 oz) can fire roasted tomatoes, I like to drain the liquid and then dice them up into small pieces
2 (4 oz) cans diced green chile, I used mild
1 1/2 teaspoons cumin
1 teaspoon paprika
1/2 teaspoon granulated garlic
1/4 teaspoon smoked paprika
1/4 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon black pepper
1 (8 oz) block pepper jack cheese, grated (divided)
Instructions
Pre-heat oven to 425 degrees F. Heat a large (oven safe*) skillet over medium heat and add the diced onion, with a pinch of salt. Cook onion until softened, 3-4 minutes. Add in the minced garlic and cook another 1-2 minutes, until fragrant.
Add in the pinto beans, canned tomatoes, green chile, spices and salt and pepper. Mix until everything is completely combined and let mixture cook until heated through and starting to simmer, about 5 minutes.
Next, add half of the shredded cheese in and stir until cheese is melted. Evenly sprinkle the remaining half of the cheese on top of the pinto beans and place in the pre-heated oven until cheese is melted, 5-7 minutes.
Remove from the oven and allow to cool for a few minutes before enjoying. Garnish with chopped cilantro and enjoy with tortilla chips or warm corn tortillas
Notes
*If you don’t have an oven safe skillet, you can cook the mixture in a regular skillet and then transfer it to an oven safe dish to finish cooking.
You could also place a lid on the pan once you’ve sprinkled the top layer of cheese on and let it sit for a few minutes to hopefully melt the cheese, rather than placing the entire pan in the oven.
Prep Time: 20 mins
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