Vegan Lentil Salad

Vegan Lentil Salad

1
Kelly 0

"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!"

Ingredients

1 h 35 m {{adjustedServings}} servings 314 cals
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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

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Directions

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  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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The kidney bean, corn, lentil and fresh parsley combination in this recipe is exquisite. Unfortunately the amount of "dressing" in this recipe overrides that flavour. Next time, I will half the ...