Search thousands of recipes reviewed by home cooks like you.

Vegan Lentil Salad

Vegan Lentil Salad

  • Prep

    15 m
  • Cook

    20 m
  • Ready In

    1 h 35 m
Kelly

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!

Save to Recipe Box

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 8 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

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

Based on a 2,000 calorie diet

Add to list

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.
  4. All done! Now take a photo, rate it, and share your accomplishments!
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

More reviews

Similar recipes

ADVERTISEMENT