Salad Recipe ⊶ Vegan Lentil Salad

With the rising prices of meat and my pocket book getting smaller and smaller, I have started to experiment with lentils and beans. It's cheap, easy, flavorful, and packed full of protein. Please note the dressing is to my taste so I would suggest tasting as you go. I have also substituted the vinegar with lime juice and the parsley with cilantro for a different flavor. Just play with whatever ingredients you have in the pantry!

Ingredients

• ½ pound French green lentils, rinsed and drains
• 1 (15.25 ounce) can low-sodium corn, drained
• 1 (15 ounce) can dark red kidney beans, drained
• 1 bunch Italian parsley, chopped
• ½ cup olive oil
• ½ cup red wine vinegar
• 3 tablespoons raw sugar
• salt and ground black pepper to taste

Cooking Directions

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

Nutrition Facts

• calories313.5
• carbohydrateContent38.4 g
• fatContent14.5 g
• fiberContent10.1 g
• proteinContent10.9 g
• saturatedFatContent2 g
• sodiumContent279.8 mg
• sugarContent7.4 g