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Vegan Lentil Salad

Rated as 4 out of 5 Stars

"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!"
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1 h 35 m servings 314
Original recipe yields 8 servings


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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.

Nutrition Facts

Per Serving: 314 calories; 14.5 38.4 10.9 0 280 Full nutrition

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Read all reviews 4
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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 ...

iI liked the recipe as is. but I had been given some Organic Pure Maple Syrup for a present.. used that instead of the raw sugar..very nice. and I added some fresh chopped garlic. I am the only...

There was no much dressing. I thought it tasted alright. I wouldn't want to make it for myself again though. My 11 month old baby, on the other hand, loved this!

We used a little less than a full bunch of Italian parsley and it was delicious! I couldn't stop eating it and even the kids liked it.