Basic Lentil Salad
This basic lentil salad is bursting with flavor and loaded with plant-based protein and fiber, as well as many other vitamins and minerals. The balance of nutrients makes it a perfect meal on its own, or served as a side dish.
Ingredients
- 1 cup Green Lentils (dried)
- 1 15 ounce Dark Red Kidney Beans (drained and dried)
- 14 ounce Frozen Corn (steamed)
- 1/4 cup Chopped Fresh Parsley
- 1/4 cup Olive Oil
- 1/3 cup Balsamic Vinegar (high quality makes a difference)
- 2 tsp White Sugar
- Dash of Salt and Pepper for Taste
Instructions
- Cook lentils according to package; rinse and drain in colander. Transfer lentils to a large bowl and let cool.
- Put frozen corn in a microwave safe dish with ~2 tbsp. water. Cover and steam for ~10 minutes or until corn is cooked. Transfer to the bowl of lentils
- Put canned kidney beans in a strainer and rinse then add to the corn and lentils.
- Chop the parsley, then add to the corn and lentils. Toss gently.
- In a separate bowl, whisk olive oil, balsamic vinegar, sugar, salt and black pepper together.
- Drizzle dressing over salad ingredients and gently stir. Cover bowl with plastic wrap, refrigerate until salad is completely chilled.
Notes
- Recipe Makes: 6 cups of lentil salad
- Serving Size: 3/4 cup
- Servings Per Recipe: 8
- Nutrition Facts (per serving): 250 calories, 36 g carbohydrate, 8 g fiber, 10 g protein, 8 g fat, 1 g saturated fat, 4% DV for calcium, 15% DV iron, 6% DV potassium.
- Meal Planning Servings: 2.5 CHO; 1.5 PRO; 1.5 FAT