Vegan Lentil Salad Recipe - Allrecipes.com
Vegan Lentil Salad Recipe
  • READY IN ABOUT hrs

Vegan Lentil Salad

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
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  • PREP

    15 mins
  • COOK

    20 mins
  • READY IN

    1 hr 35 mins

Directions

  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.
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Reviews More Reviews

May 04, 2015

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.

 

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Nutrition

  • Calories
  • 314 kcal
  • 16%
  • Carbohydrates
  • 38.4 g
  • 12%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 14.5 g
  • 22%
  • Fiber
  • 10.1 g
  • 40%
  • Protein
  • 10.9 g
  • 22%
  • Sodium
  • 328 mg
  • 13%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

Kelly
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