Vegan Lentil Salad recipe

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Ingredients

½ pound French green lentils, rinsed and drains
1 (15.25 ounce) can low-sodium corn, drained
1 (15 ounce) can dark red kidney beans, drained
1 bunch Italian parsley, chopped
½ cup olive oil
½ cup red wine vinegar
3 tablespoons raw sugar
salt and ground black pepper to taste

Nutrition Info

313.5 calories
carbohydrate: 38.4 g
cholesterol: : -
fat: 14.5 g
fiber: 10.1 g
protein: 10.9 g
saturatedFat: 2 g
servingSize: -
sodium: 279.8 mg
sugar: 7.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Bring a pot of water to a boil, add lentils. Cook until lentils are tender, about 20 minutes. Drain and rinse.

  2. Combine corn, kidney beans, and parsley in a bowl. Whisk olive oil, vinegar, sugar, salt, and pepper together in a separate bowl. Add lentils and dressing to corn mixture, stir to coat.

  3. Chill in refrigerator before serving, about 1 hour.

Recipe Yield

8 servings

Recipe Note

With the rising prices of meat and my pocket book getting smaller and smaller, I have started to experiment with lentils and beans. It's cheap, easy, flavorful, and packed full of protein. Please note the dressing is to my taste so I would suggest tasting as you go. I have also substituted the vinegar with lime juice and the parsley with cilantro for a different flavor. Just play with whatever ingredients you have in the pantry!

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