VEGAN LENTIL SALAD
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!
Provided by Kelly
Categories Salad Beans Lentil Salad Recipes
Time 1h35m
Yield 8
Number Of Ingredients 8
Steps:
- Bring a pot of water to a boil; add lentils. Cook until lentils are tender, about 20 minutes. Drain and rinse.
- 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.
- Chill in refrigerator before serving, about 1 hour.
Nutrition Facts : Calories 313.5 calories, Carbohydrate 38.4 g, Fat 14.5 g, Fiber 10.1 g, Protein 10.9 g, SaturatedFat 2 g, Sodium 279.8 mg, Sugar 7.4 g
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