Vegan Lentil Salad

Name: Vegan Lentil Salad
Cook time: 20 min
Yield: 8 servings
Cuisine: United Kingdom
Ingredients: ½ 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; ½ cup olive oil; ½ cup red wine vinegar; 3 tablespoons raw sugar; salt and ground black pepper to taste

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!

INGRIDIENT

½ 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

½ cup olive oil

½ cup red wine vinegar

3 tablespoons raw sugar

salt and ground black pepper to taste

DIRECTION

Step: 1

Bring a pot of water to a boil; add lentils. Cook until lentils are tender, about 20 minutes. Drain and rinse.

Step: 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.

Step: 3

Chill in refrigerator before serving, about 1 hour.

NUTRITION FACT

Per Serving: 314 calories; protein 10.9g; carbohydrates 38.4g; fat 14.5g; sodium 279.8mg.

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