Cheap and Easy Lentil Salad

Cheap and Easy Lentil Salad

Kelly

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

1 h 30 m servings 301 cals
Serving size has been adjusted!
Original recipe yields 8 servings

Nutrition

  • Calories:
  • 301 kcal
  • 15%
  • Fat:
  • 13 g
  • 20%
  • Carbs:
  • 37.1g
  • 12%
  • Protein:
  • 11.5 g
  • 23%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 431 mg
  • 17%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Combine lentils and water in a saucepan; bring to a boil. Cook lentils at a boil until tender, about 20 minutes; drain.
  2. Mix kidney beans, corn, and parsley in a bowl; add lentils and gently stir.
  3. Whisk olive oil, balsamic vinaigrette, sugar, salt, and black pepper together in a separate bowl; drizzle over lentil mixture and gently stir.
  4. Cover bowl with plastic wrap; refrigerate until lentils are completely chilled, about 1 hour.

Reviews

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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 ga...

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 balsami...

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