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A cheap and easy lentil salad. Makes a great side salad at dinner or a great lunch at work!
Ingredients
- ½ pound French green lentils, rinsed and drained
- 2 cups water
- 1 (15 ounce) can dark red kidney beans, drained and rinsed
- 1 (14 ounce) can corn, drained
- ¼ cup chopped fresh parsley, or to taste
- 1/3 cup olive oil
- 1/3 cup balsamic vinaigrette
- 1 tablespoon white sugar
- salt and ground black pepper to taste
Directions
Step 1
Combine lentils and water in a saucepan; bring to a boil. Cook lentils at a boil until tender, about 20 minutes; drain.
Step 2
Mix kidney beans, corn, and parsley in a bowl; add lentils and gently stir.
Step 3
Whisk olive oil, balsamic vinaigrette, sugar, salt, and black pepper together in a separate bowl; drizzle over lentil mixture and gently stir.
Step 4
Cover bowl with plastic wrap; refrigerate until lentils are completely chilled, about 1 hour.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 8 | |
| Calories 301 | |
| % Daily Value * | |
| Total Fat13g | 17% |
| Saturated Fat2g | 9% |
| Sodium383mg | 17% |
| Total Carbohydrate37g | 13% |
| Dietary Fiber13g | 46% |
| Total Sugars4g | |
| Protein12g | |
| Vitamin C4mg | 21% |
| Calcium39mg | 3% |
| Iron3mg | 19% |
| Potassium349mg | 7% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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