Recipe by Kelly
"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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French green lentils, rinsed and drains
1 (15.25 ounce) can
low-sodium corn, drained
1 (15 ounce) can
dark red kidney beans, drained
Italian parsley, chopped
red wine vinegar
salt and ground black pepper to taste
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 amount of vinegar/oil and omit the sugar completely. Thank you Kelly for your recipe.
* Percent Daily Values are based on a 2,000 calorie diet.
Vegan Lentil Salad
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 131
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