Vegan lentil salad


    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!

    1 person made this

    Serves: 8 

    • 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

    Prep:15min  ›  Cook:20min  ›  Ready in:35min 

    1. Bring a pot of water to the 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 fridge before serving, about 1 hour.

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