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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!