Lentil and Black Bean Salad

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Potluck coming up? This high-fiber, high-protein, vegan and gluten-free salad is a crowd pleaser.  It’s easy to make and lasts for days in the fridge.

Salad

1 can (19 oz/540 mL) lentils, drained and rinsed

1 can (19 oz/540 mL) black beans, drained and rinsed

2 cups corn (non-GMO)

1 cup diced red bell peppers

1 cup diced green bell peppers

1 cup diced celery

½ cup chopped green onions

¼ cup chopped fresh parsley

Dressing

¼ cup olive oil 

3 tbsp red wine vinegar

1 tbsp freshly squeezed lemon juice

1 tbsp honey (use maple syrup for vegan)

½ tsp Dijon mustard

Sea salt and freshly ground black pepper to taste

Combine all salad ingredients in a large bowl. Be careful not to smash the beans and lentils.

Whisk together dressing ingredients and pour over salad. Mix well. Add several grinds of black pepper and a pinch or two of sea salt and mix again. Refrigerate at least 4 hours before serving. (Tastes even better if made 1 day ahead.)

Makes about 10 cups salad

Recipe adapted from Janet and Greta Podleski (janetandgreta.com) 

 

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