Green lentils and kidney beans are tossed in a light vinaigrette for a vegan, protein-packed salad. It's cheap, easy and flavourful. Please note the dressing is to my taste so I would suggest tasting as you go and maybe using less to begin with. I have also substituted the vinegar with lime juice and the parsley with fresh coriander for a different flavour. Just play with whatever ingredients you have!
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! - 25 Jan 2018 (Review from Allrecipes US | Canada)