vegan-lentil-salad

Vegan Lentil Salad

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  • Prep

    15 m
  • Cook

    20 m
  • Ready In

    1 h 35 m
Kelly
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!”

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Ingredients

Adjust Servings

Original recipe yields 8 servings

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.

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Nutrition

Amount Per Serving (8 total)

  • Calories
  • 314 cal
  • 16%
  • Fat
  • 14.5 g
  • 22%
  • Carbs
  • 38.4 g
  • 12%
  • Protein
  • 10.9 g
  • 22%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 328 mg
  • 13%

Based on a 2,000 calorie diet

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Curried Lentil Salad

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Cheap and Easy Lentil Salad