SEARCH
More 1 Photos

Vegan Lentil Salad Recipe

Recipe by: Kelly

"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!"
Share To Twitter
  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep15 m
  • Cook20 m
  • Ready In1 h 35 m
  • 1Bring a pot of water to a boil; add lentils. Cook until lentils are tender, about 20 minutes. Drain and rinse.
  • 2Combine 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.
  • 3Chill in refrigerator before serving, about 1 hour.
Ingredients
  • 8 servings
  • 314 cals
  • 1/2 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
  • 1/2 cup olive oil
  • 1/2 cup red wine vinegar
  • 3 tablespoons raw sugar
  • salt and ground black pepper to taste
Nutrition

Amount per serving ( 5 total)

  • Calories:
    314
    16%
  • Fat:
    14.5
    22%
  • Carbs:
    38.4
    12%
  • Protein:
    10.9
    22%
  • Cholesterol:
    0
    0%

Based on a 2,000 calorie diet

1 Photos in the recipe
view all photos
You maybe like