A cheap and easy lentil salad. Makes a great side salad at dinner or a great lunch at work!

Kelly

Gallery

Recipe Summary

prep:
10 mins
cook:
20 mins
additional:
1 hr
total:
1 hr 30 mins
Servings:
8
Yield:
8 servings
Advertisement

Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Combine lentils and water in a saucepan; bring to a boil. Cook lentils at a boil until tender, about 20 minutes; drain.

    Advertisement
  • Mix kidney beans, corn, and parsley in a bowl; add lentils and gently stir.

  • Whisk olive oil, balsamic vinaigrette, sugar, salt, and black pepper together in a separate bowl; drizzle over lentil mixture and gently stir.

  • Cover bowl with plastic wrap; refrigerate until lentils are completely chilled, about 1 hour.

Nutrition Facts

301 calories; protein 11.5g 23% DV; carbohydrates 37.1g 12% DV; fat 13g 20% DV; cholesterolmg; sodium 382.6mg 15% DV. Full Nutrition

Reviews (2)

Read More Reviews

Most helpful positive review

Rating: 4 stars
09/06/2015
The whole family liked this salad so much we had seconds! Since I made it for lunch it served 4 not 8. I made one change. We didn't have kidney beans so I used garbanzo beans instead. I only gave it four stars because of this. The vinaigrette with the olive oil seemed strange to me but I was glad I followed the recipe because it was great! Simple and easy to make for a quick lunch since I had leftover cooked lentils. Definitely making this again!! Read More
(1)
3 Ratings
  • 5 star values: 0
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
Rating: 4 stars
09/06/2015
The whole family liked this salad so much we had seconds! Since I made it for lunch it served 4 not 8. I made one change. We didn't have kidney beans so I used garbanzo beans instead. I only gave it four stars because of this. The vinaigrette with the olive oil seemed strange to me but I was glad I followed the recipe because it was great! Simple and easy to make for a quick lunch since I had leftover cooked lentils. Definitely making this again!! Read More
(1)
Rating: 4 stars
05/03/2015
An interesting flavour and texture mixing kidney beans corn and lentils. I cooked the lentils in a pressure cooker for 10 minutes instead of in a saucepan as directed. I don't know what balsamic vinaigrette is so I just used balsamic vinegar. I will leave out the sugar the next time. Make sure the lentils are al dente to achieve a nice balance of texture as well as flavour. I used French Green Puy lentils but imagine that brown lentils would work just as well here making it even cheaper lentil salad.:-)Thank you kelly for your recipe. Read More