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Summer Lentil & Black Bean Salad
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Brief Description
Lentils, beans and corn with peppers and onion tossed in homemade red wine vinaigrette; tastes best if made a day ahead.
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Main Ingredient
lentils
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Category: Salads
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Cuisine: Italian
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Prep Time: 30 min(s)
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Cook Time: 0 min(s)
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Recipe Type: Public
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Source:
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Tags:
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Notes:
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Posted By: PlantingSeeds
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Posted On: Sep 20, 2021
Number of Servings:
Ingredients:
- 1 cans - 19 oz. (540 mL) lentils drained and rinsed
- 1 cans - 19 oz. (540 mL) black beans drained and rinsed
- 1 cans - 14 oz. (398 mL) corn drained
- 1 cups - diced red bell peppers
- 3/4 cups - each diced celery and green bell peppers
- 1/2 cups - chopped green onions
- 1/4 cups - chopped fresh parsley
- 1/4 cups - olive oil or good-quality vegetable oil
- 3 tablespoons - red wine vinegar
- 1 tablespoons - freshly squeezed lemon juice
- 1 tablespoons - honey (use maple syrup for vegan)
- 1/2 teaspoons - Dijon mustard
- - sea salt and freshly ground black pepper to taste
Directions:
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.)
Cooking Tip:
Buy no-salt-added beans and lentils to keep the sodium count low. If you can’t find the reduced sodium variety, make sure you drain and rinse them well.
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