Vegan Lentil Salad
Ingredients1 h 35 m servings 314 cals
- 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.
Per Serving: 314 calories; 14.5 g fat; 38.4 g carbohydrates; 10.9 g protein; 0 mg cholesterol; 280 mg sodium. Full nutrition
ReviewsRead all reviews 4
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 ...
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.