VEGAN LENTIL SALAD

Vegan Lentil Salad image

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

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

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