About this recipe: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!
225g green lentils, rinsed and drains
1 (400g) tin sweetcorn, drained
1 (400g) tin kidney beans, drained
1 bunch flat-leaf parsley, chopped
120ml olive oil
120ml red wine vinegar
3 tablespoons demerara sugar
salt and freshly ground black pepper to taste
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Method Prep:15min › Cook:20min › Ready in:35min
Bring a pot of water to the boil; add lentils. Cook until lentils are tender, about 20 minutes. Drain and rinse.
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.