25+ Satisfying Saturday Low-Sodium Black Bean Recipes for Healthy Meals

If you’re looking for flavorful, nutritious, and heart-healthy meal ideas, then you’ve come to the right place!

Black beans are a versatile and protein-packed ingredient, perfect for creating satisfying low-sodium dishes that are both tasty and easy to prepare.

Whether you’re a seasoned cook or just starting to explore healthier meal options, these 25+ Saturday low-sodium black bean recipes will help you create meals that are not only good for your heart but also bursting with flavor.

From soups and salads to wraps and stir-fries, there’s something for everyone to enjoy.

Best of all, these recipes are designed to be low in sodium, so you can indulge without worrying about your salt intake.

Let’s dive into these delicious recipes and make your Saturday meal planning easier and healthier than ever!

25+ Satisfying Saturday Low-Sodium Black Bean Recipes for Healthy Meals

Incorporating black beans into your diet is a fantastic way to boost your nutrition while keeping sodium levels in check.

With these 25+ low-sodium black bean recipes, you can create a variety of delicious dishes that will satisfy your cravings and nourish your body.

Whether you prefer a light and fresh salad, a hearty soup, or a savory wrap, these recipes are perfect for a Saturday meal or any time you want to enjoy a wholesome, flavorful dish.

By making small adjustments, like using fresh ingredients and opting for low-sodium options, you can take control of your health without sacrificing taste.

So, gather your ingredients, try these recipes, and enjoy a healthy, low-sodium meal with family and friends!

Black Bean and Avocado Salad

This vibrant and refreshing black bean and avocado salad is perfect for a Saturday lunch or dinner. Packed with fiber, protein, and healthy fats, it’s low in sodium while delivering a satisfying burst of flavors. The combination of creamy avocado, zesty lime, and fresh vegetables creates a dish that’s both light and filling.

Ingredients:

• 2 cans black beans (low-sodium, drained and rinsed)
• 1 ripe avocado, diced
• 1 cup cherry tomatoes, halved
• 1/2 red onion, finely diced
• 1/4 cup fresh cilantro, chopped
• 1 lime, juiced
• 1 tbsp olive oil
• 1 tsp cumin
• 1/4 tsp black pepper

Instructions:

1. In a large bowl, combine the black beans, avocado, cherry tomatoes, red onion, and cilantro.
2. In a small bowl, whisk together the lime juice, olive oil, cumin, and black pepper.
3. Pour the dressing over the salad and toss gently to combine. Be careful not to mash the avocado.
4. Chill the salad in the refrigerator for 10-15 minutes before serving.

This simple and flavorful salad is the perfect low-sodium option for any meal. It’s rich in nutrients and provides a satisfying combination of creamy, crunchy, and tangy elements. The natural flavors shine through, and it can be served as a main or a side dish. Plus, it’s quick and easy to prepare, making it an ideal choice for a Saturday cookout or casual meal.

Black Bean and Corn Quinoa Bowl

A hearty, filling, and nutritious bowl featuring black beans, corn, quinoa, and a variety of fresh vegetables. This dish is not only low in sodium but also packed with protein and fiber, making it an excellent option for a healthy, satisfying meal. The cumin-lime dressing adds a fresh, tangy kick that ties the ingredients together beautifully.

Ingredients:

• 1 cup quinoa, cooked
• 1 can black beans (low-sodium, drained and rinsed)
• 1 cup corn kernels (fresh or frozen)
• 1/2 red bell pepper, diced
• 1/4 red onion, diced
• 1/2 cup fresh cilantro, chopped
• 1 lime, juiced
• 1 tbsp olive oil
• 1/2 tsp cumin
• 1/4 tsp black pepper

Instructions:

1. Cook the quinoa according to package instructions and set aside.
2. In a large bowl, combine the black beans, corn, red bell pepper, red onion, and cilantro.
3. Add the cooked quinoa to the mixture and stir to combine.
4. In a small bowl, whisk together the lime juice, olive oil, cumin, and black pepper.
5. Pour the dressing over the quinoa mixture and toss to coat evenly.
6. Serve chilled or at room temperature.

This quinoa bowl is a satisfying and nutrient-packed meal that’s perfect for a Saturday lunch or dinner. It’s full of vibrant colors and flavors, with the quinoa providing a hearty base while the black beans and corn add texture and richness. The fresh lime dressing enhances the dish with a zesty flavor, making it a refreshing yet filling meal without the added sodium.

Black Bean Tacos with Cabbage Slaw

These black bean tacos are a simple yet delicious low-sodium meal, with spiced black beans and a tangy, crunchy cabbage slaw. The tacos are light, refreshing, and full of flavor, making them a perfect option for a Saturday night dinner. The slaw adds a nice contrast to the soft beans, creating a well-rounded, satisfying dish.

Ingredients:

• 1 can black beans (low-sodium, drained and rinsed)
• 1/2 tsp chili powder
• 1/2 tsp cumin
• 1/4 tsp garlic powder
• 1 tbsp olive oil
• 4 small corn tortillas (or flour tortillas, low-sodium)
• 2 cups shredded cabbage
• 1/4 cup fresh cilantro, chopped
• 1 lime, juiced
• 1 tbsp apple cider vinegar
• 1/2 tsp honey
• 1/4 tsp black pepper

Instructions:

1. In a small pan, heat the olive oil over medium heat. Add the black beans, chili powder, cumin, garlic powder, and black pepper. Stir to combine and heat through, about 5-7 minutes.
2. In a separate bowl, combine the shredded cabbage, cilantro, lime juice, apple cider vinegar, and honey. Toss well to coat the cabbage in the dressing.
3. Warm the tortillas in a dry pan for 1-2 minutes on each side.
4. Assemble the tacos by placing a spoonful of black beans in each tortilla, followed by the cabbage slaw.
5. Serve with extra lime wedges on the side.

These black bean tacos are a flavorful, low-sodium meal that’s both easy to prepare and full of satisfying textures. The seasoned beans are hearty, while the cabbage slaw provides a refreshing crunch with a tangy sweetness. It’s a great way to enjoy tacos without the added sodium, and you can customize the toppings based on your preferences. A perfect choice for a weekend gathering!

Black Bean and Sweet Potato Chili

This hearty black bean and sweet potato chili is a comforting, low-sodium dish that’s perfect for a cozy Saturday evening. The combination of tender sweet potatoes, black beans, and spices creates a rich, flavorful chili that will satisfy your hunger without overwhelming your taste buds. It’s a nutritious, warming meal that the whole family can enjoy.

Ingredients:

• 2 medium sweet potatoes, peeled and diced
• 2 cans black beans (low-sodium, drained and rinsed)
• 1 can diced tomatoes (low-sodium)
• 1/2 onion, chopped
• 1 tsp cumin
• 1 tsp chili powder
• 1/2 tsp smoked paprika
• 1/4 tsp black pepper
• 4 cups vegetable broth (low-sodium)
• 1 tbsp olive oil
• 1/2 cup fresh cilantro, chopped

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the chopped onion and cook for 3-4 minutes, until softened.
2. Add the diced sweet potatoes, black beans, diced tomatoes, cumin, chili powder, smoked paprika, and black pepper. Stir to combine.
3. Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat and simmer for 20-25 minutes, until the sweet potatoes are tender.
4. Adjust seasoning to taste and garnish with fresh cilantro before serving.

This black bean and sweet potato chili is a great option for anyone looking for a low-sodium, filling meal that’s perfect for the cooler months. The sweet potatoes add natural sweetness that balances the spiciness of the chili, while the black beans provide a hearty texture. It’s an easy-to-make dish that’s not only healthy but also very flavorful and comforting.

Black Bean and Spinach Stuffed Pita

These black bean and spinach stuffed pitas offer a delicious and healthy way to enjoy a low-sodium meal. The warm, sautéed spinach and seasoned black beans create a flavorful filling for whole wheat pita pockets. This meal is both light and satisfying, providing a good dose of fiber, protein, and greens in each bite.

Ingredients:

• 1 can black beans (low-sodium, drained and rinsed)
• 2 cups fresh spinach
• 2 whole wheat pita pockets
• 1 tbsp olive oil
• 1/2 tsp cumin
• 1/4 tsp garlic powder
• 1/4 tsp black pepper
• 1/2 cup Greek yogurt (optional, for topping)

Instructions:

1. Heat olive oil in a pan over medium heat. Add the black beans, cumin, garlic powder, and black pepper. Stir to combine and cook for 5-7 minutes, until heated through.
2. In another pan, sauté the spinach until wilted, about 2-3 minutes.
3. Warm the pita pockets in the oven or on a dry skillet for 1-2 minutes.
4. Stuff the pitas with the black beans and spinach mixture.
5. Top with Greek yogurt for added creaminess, if desired.

These black bean and spinach stuffed pitas are a quick, low-sodium meal that’s packed with nutrients. The combination of savory black beans and tender spinach makes for a tasty, satisfying filling. Paired with whole wheat pita, this dish provides a balanced and healthy meal option, perfect for a light yet fulfilling Saturday lunch or dinner.

Black Bean and Zucchini Stir-Fry

This quick and easy black bean and zucchini stir-fry is a great low-sodium meal for a busy Saturday. The black beans add protein and fiber, while zucchini provides a light, fresh texture. With a savory stir-fry sauce and just a few ingredients, this dish is flavorful, filling, and full of healthy vegetables.

Ingredients:

• 1 can black beans (low-sodium, drained and rinsed)
• 2 medium zucchinis, sliced into half-moons
• 1 red bell pepper, sliced
• 1/2 onion, sliced
• 1 tbsp olive oil
• 2 tbsp low-sodium soy sauce
• 1 tsp sesame oil
• 1 tsp garlic, minced
• 1/2 tsp ginger, grated
• 1/4 tsp black pepper
• 1 tbsp sesame seeds (optional)

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add the sliced onions, red bell pepper, and zucchini. Sauté for 5-7 minutes until the vegetables begin to soften.
2. Add the garlic and ginger and cook for an additional 1-2 minutes.
3. Stir in the black beans, low-sodium soy sauce, sesame oil, and black pepper. Cook for another 3-4 minutes, allowing the flavors to combine.
4. Garnish with sesame seeds before serving.

This black bean and zucchini stir-fry is a light and tasty low-sodium dish that comes together in no time. The fresh zucchini and red bell peppers provide a nice crunch, while the black beans make it hearty enough for a main dish. The combination of sesame oil and soy sauce gives the stir-fry a savory, umami flavor that elevates the vegetables and beans. It’s an excellent choice for a quick Saturday meal with minimal cleanup.

Black Bean and Roasted Vegetable Wraps

These black bean and roasted vegetable wraps are a delicious, low-sodium alternative to a traditional wrap. Roasted vegetables bring out deep flavors, while black beans provide a hearty, protein-packed filling. Wrapped in whole wheat tortillas, these are easy to make and perfect for a satisfying lunch or dinner.

Ingredients:

• 1 can black beans (low-sodium, drained and rinsed)
• 1 cup bell peppers, diced
• 1 cup zucchini, diced
• 1/2 red onion, diced
• 1 tbsp olive oil
• 1 tsp cumin
• 1/2 tsp paprika
• 1/4 tsp black pepper
• 4 whole wheat tortillas
• 1/4 cup fresh cilantro, chopped
• 1 lime, juiced

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the diced bell peppers, zucchini, and red onion with olive oil, cumin, paprika, and black pepper. Roast on a baking sheet for 20-25 minutes, or until the vegetables are tender and slightly charred.
2. In a bowl, combine the roasted vegetables with the black beans, fresh cilantro, and lime juice.
3. Warm the tortillas in a skillet or oven for 1-2 minutes.
4. Divide the black bean and vegetable mixture evenly between the tortillas, wrap, and serve.

These black bean and roasted vegetable wraps are a tasty, nutritious, and low-sodium option for any meal. The roasted vegetables provide a deep, caramelized flavor that pairs perfectly with the tender black beans. Wrapped in a soft whole wheat tortilla, this dish is both satisfying and healthy. The lime and cilantro add a zesty freshness that balances the richness of the beans and vegetables. It’s a great choice for a quick Saturday meal on the go.

Black Bean and Tomato Pasta

A simple yet flavorful pasta dish featuring black beans and tomatoes. This low-sodium recipe is packed with protein and fiber, making it a hearty and satisfying meal. The combination of ripe tomatoes, garlic, and fresh basil elevates the dish, making it a delicious option for a weekend dinner.

Ingredients:

• 1 can black beans (low-sodium, drained and rinsed)
• 12 oz whole wheat pasta (penne or spaghetti)
• 2 cups cherry tomatoes, halved
• 3 cloves garlic, minced
• 1 tbsp olive oil
• 1/4 cup fresh basil, chopped
• 1/4 tsp red pepper flakes (optional)
• 1/4 tsp black pepper
• Parmesan cheese (optional, for topping)

Instructions:

1. Cook the pasta according to the package instructions. Drain and set aside.
2. In a large pan, heat olive oil over medium heat. Add the garlic and sauté for 1-2 minutes until fragrant.
3. Add the cherry tomatoes to the pan and cook for 5-7 minutes until softened and slightly caramelized.
4. Stir in the black beans, red pepper flakes, and black pepper, and cook for an additional 2-3 minutes until heated through.
5. Toss the cooked pasta with the tomato and black bean mixture. Top with fresh basil and grated Parmesan if desired.

This black bean and tomato pasta is a satisfying and easy-to-make dish that’s perfect for a low-sodium, healthy weekend meal. The combination of pasta, black beans, and fresh tomatoes provides a hearty base that’s both filling and packed with nutrients. The garlic and basil enhance the flavor, making each bite fragrant and delicious. Whether you choose to add Parmesan or not, this dish is a great way to enjoy a comforting pasta meal with minimal sodium.

Black Bean and Mushroom Burger Patties

These black bean and mushroom burger patties are a savory, low-sodium alternative to traditional burgers. Packed with flavor from sautéed mushrooms, onions, and a blend of spices, these patties are both hearty and satisfying. Served on a whole grain bun, these burgers are a great choice for a Saturday cookout or casual dinner.

Ingredients:

• 1 can black beans (low-sodium, drained and rinsed)
• 1 cup mushrooms, finely chopped
• 1/2 onion, chopped
• 2 cloves garlic, minced
• 1/2 cup whole wheat breadcrumbs
• 1 tbsp olive oil
• 1 tsp paprika
• 1/2 tsp cumin
• 1/4 tsp black pepper
• 2 tbsp fresh parsley, chopped
• 4 whole grain burger buns

Instructions:

1. In a pan, heat the olive oil over medium heat. Add the chopped onion and garlic and sauté until softened, about 3-4 minutes.
2. Add the chopped mushrooms to the pan and cook until tender, about 5-7 minutes.
3. In a large bowl, mash the black beans with a fork or potato masher until mostly smooth with some texture remaining.
4. Stir in the cooked onions, garlic, mushrooms, breadcrumbs, paprika, cumin, black pepper, and parsley. Mix well and form into 4 patties.
5. Heat a non-stick skillet or grill pan over medium heat. Cook the patties for 4-5 minutes on each side until golden brown and firm.
6. Serve the patties on whole grain buns with your favorite toppings.

These black bean and mushroom burger patties are a fantastic low-sodium option for those who want to enjoy a satisfying burger without the added salt. The mushrooms add a rich umami flavor, making the patties taste hearty and delicious. They are a great vegetarian alternative to traditional meat burgers and are easy to make. Whether served on a bun or atop a salad, these patties are a versatile and nutritious choice for a Saturday meal.

Black Bean and Butternut Squash Enchiladas

These black bean and butternut squash enchiladas are a hearty and flavorful low-sodium meal perfect for a Saturday evening. The combination of black beans, roasted butternut squash, and a simple homemade enchilada sauce creates a satisfying and healthy dish. Wrapped in corn tortillas, they’re a great vegetarian option that’s full of flavor.

Ingredients:

• 1 can black beans (low-sodium, drained and rinsed)
• 2 cups butternut squash, peeled and diced
• 1 tbsp olive oil
• 1 tsp cumin
• 1/2 tsp chili powder
• 1/4 tsp black pepper
• 10 corn tortillas
• 1 cup enchilada sauce (low-sodium or homemade)
• 1/2 cup fresh cilantro, chopped

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the diced butternut squash with olive oil, cumin, chili powder, and black pepper. Roast on a baking sheet for 20-25 minutes until tender.
2. In a large bowl, combine the roasted butternut squash with the black beans.
3. Warm the corn tortillas in a dry pan or microwave until pliable.
4. Spread a small amount of enchilada sauce in the bottom of a baking dish. Fill each tortilla with the black bean and butternut squash mixture, then roll up and place seam-side down in the baking dish.
5. Pour the remaining enchilada sauce over the rolled tortillas and bake for 20 minutes.
6. Garnish with fresh cilantro before serving.

These black bean and butternut squash enchiladas are a delicious low-sodium option for a cozy, filling meal. The sweetness of the roasted squash pairs perfectly with the savory black beans, and the homemade enchilada sauce adds a depth of flavor that ties everything together. This dish is perfect for a Saturday dinner with family or friends, and it’s easy to make, filling, and nutritious without the extra sodium.

Black Bean and Cucumber Salsa

This vibrant and refreshing black bean and cucumber salsa is a perfect light dish for a Saturday gathering or as a topping for grilled chicken or fish. The combination of cool cucumber, zesty lime, and creamy black beans creates a balanced and flavorful salsa that’s both refreshing and satisfying. It’s naturally low in sodium and a great way to enjoy vegetables and beans in one bite.

Ingredients:

• 1 can black beans (low-sodium, drained and rinsed)
• 1 cucumber, diced
• 1/2 red onion, finely diced
• 1/2 cup cherry tomatoes, halved
• 1/4 cup fresh cilantro, chopped
• 1 lime, juiced
• 1 tbsp olive oil
• 1/4 tsp cumin
• 1/4 tsp black pepper
• 1/2 jalapeño, seeded and minced (optional)

Instructions:

1. In a medium-sized bowl, combine the black beans, cucumber, red onion, cherry tomatoes, and cilantro.
2. In a small bowl, whisk together the lime juice, olive oil, cumin, black pepper, and jalapeño (if using).
3. Pour the dressing over the bean and vegetable mixture and toss gently to combine.
4. Serve immediately or chill in the refrigerator for 10-15 minutes before serving.

This black bean and cucumber salsa is a refreshing, low-sodium dish that’s perfect for warm weekends. It combines the crispness of cucumber with the creaminess of black beans, creating a satisfying yet light dish. The lime and cumin dressing adds a zesty flair that elevates the flavors. This salsa can be served on its own, with tortilla chips, or as a topping for grilled meats or tacos.

Black Bean and Quinoa Stuffed Bell Peppers

These black bean and quinoa stuffed bell peppers are a delicious, low-sodium meal that’s perfect for a Saturday dinner. The quinoa provides a light yet hearty base, while black beans offer protein and fiber. Stuffed inside colorful bell peppers and topped with a sprinkle of cheese, these peppers are a wholesome and satisfying dish that’s full of flavor.

Ingredients:

• 4 large bell peppers, tops cut off and seeds removed
• 1 cup quinoa, cooked
• 1 can black beans (low-sodium, drained and rinsed)
• 1/2 onion, diced
• 1 cup corn kernels (fresh or frozen)
• 1 tsp cumin
• 1/4 tsp chili powder
• 1/4 tsp black pepper
• 1/2 cup shredded cheese (optional)
• 1 tbsp olive oil
• 1/4 cup fresh cilantro, chopped
• 1 lime, juiced

Instructions:

1. Preheat the oven to 375°F (190°C). Place the bell peppers in a baking dish and set aside.
2. In a pan, heat olive oil over medium heat. Add the diced onion and cook for 3-4 minutes until softened. Add the black beans, corn, cumin, chili powder, and black pepper, and cook for an additional 5 minutes.
3. Stir in the cooked quinoa and lime juice, and remove from heat.
4. Stuff the quinoa and bean mixture into the bell peppers. Top with shredded cheese if desired.
5. Cover the baking dish with foil and bake for 25-30 minutes, or until the peppers are tender.
6. Garnish with fresh cilantro before serving.

These black bean and quinoa stuffed bell peppers are a colorful and healthy option for a low-sodium Saturday dinner. The quinoa and black bean mixture is hearty and flavorful, while the bell peppers provide a slightly sweet contrast. Whether or not you add cheese, these stuffed peppers are a balanced and satisfying meal, ideal for a family dinner or a casual gathering.

Black Bean and Spinach Soup

This black bean and spinach soup is a simple, comforting, and nutritious meal that’s low in sodium. It’s packed with fiber and protein from the black beans, while the spinach adds a healthy dose of greens. The spices and garlic enhance the flavors, making this soup both hearty and satisfying for a weekend lunch or dinner.

Ingredients:

• 1 can black beans (low-sodium, drained and rinsed)
• 3 cups vegetable broth (low-sodium)
• 2 cups fresh spinach, chopped
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 tsp cumin
• 1/2 tsp smoked paprika
• 1/4 tsp black pepper
• 1 tbsp olive oil
• 1 tbsp lime juice
• 1/4 cup fresh cilantro, chopped

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the chopped onion and garlic, cooking for 3-4 minutes until softened.
2. Add the black beans, vegetable broth, cumin, smoked paprika, and black pepper. Bring to a boil, then reduce the heat and simmer for 10-15 minutes to allow the flavors to meld.
3. Stir in the chopped spinach and cook for an additional 3-4 minutes until wilted.
4. Remove from heat and stir in the lime juice.
5. Serve the soup hot, garnished with fresh cilantro.

This black bean and spinach soup is the perfect comfort food for a cozy Saturday meal. The black beans provide a rich, creamy texture, while the spinach adds a fresh, nutritious element. The soup is full of flavor thanks to the cumin and smoked paprika, and the lime juice gives it a refreshing, tangy finish. It’s a warming, low-sodium option that’s both satisfying and easy to make.

Black Bean and Sweet Potato Tacos

These black bean and sweet potato tacos are a flavorful and healthy low-sodium option for taco night. The sweet potatoes are roasted to perfection, providing a slight sweetness that pairs wonderfully with the savory black beans. Wrapped in corn tortillas and topped with avocado and a zesty lime dressing, these tacos are a satisfying and nutritious dish.

Ingredients:

• 2 medium sweet potatoes, peeled and diced
• 1 can black beans (low-sodium, drained and rinsed)
• 1 tbsp olive oil
• 1 tsp cumin
• 1/2 tsp paprika
• 1/4 tsp black pepper
• 1/4 tsp chili powder
• 8 small corn tortillas
• 1 avocado, sliced
• 1 lime, juiced
• 1/4 cup fresh cilantro, chopped

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the diced sweet potatoes with olive oil, cumin, paprika, chili powder, and black pepper. Roast for 20-25 minutes until tender and lightly caramelized.
2. In a small pan, heat the black beans over medium heat for 5-7 minutes until heated through.
3. Warm the corn tortillas in a skillet or microwave.
4. Assemble the tacos by adding a spoonful of black beans, roasted sweet potatoes, and sliced avocado to each tortilla.
5. Drizzle with lime juice and garnish with fresh cilantro before serving.

These black bean and sweet potato tacos are a tasty and healthy low-sodium option for taco lovers. The combination of roasted sweet potatoes and black beans creates a flavorful filling, while the avocado adds creaminess. The lime and cilantro provide a fresh, zesty finish. These tacos are perfect for a light, satisfying Saturday dinner, and can easily be customized with your favorite toppings.

Black Bean and Lentil Salad

This hearty black bean and lentil salad is packed with plant-based protein and fiber, making it a filling and nutritious option for a low-sodium meal. The salad is tossed in a tangy lemon dressing and features a variety of colorful vegetables that add crunch and flavor. It’s a perfect dish for a healthy Saturday lunch or as a side for a bigger meal.

Ingredients:

• 1 can black beans (low-sodium, drained and rinsed)
• 1 cup cooked lentils
• 1/2 red bell pepper, diced
• 1/2 cucumber, diced
• 1/4 red onion, finely diced
• 1/4 cup fresh parsley, chopped
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1 tsp Dijon mustard
• 1/4 tsp black pepper

Instructions:

1. In a large bowl, combine the black beans, cooked lentils, red bell pepper, cucumber, red onion, and fresh parsley.
2. In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, and black pepper to make the dressing.
3. Pour the dressing over the salad and toss gently to combine.
4. Serve immediately or chill in the refrigerator for 30 minutes for the flavors to meld.

This black bean and lentil salad is a vibrant and filling low-sodium dish that’s perfect for a healthy Saturday lunch. The combination of black beans and lentils provides a hearty protein-packed base, while the fresh vegetables add crunch and brightness. The tangy lemon dressing enhances the salad’s flavors, making it a refreshing and satisfying meal. This salad can be served on its own or as a side dish to grilled meats or sandwiches.

Note: More recipes are coming soon!