Summer Lentil & Black Bean Salad Tell a Friend

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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


  • 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
  • Dressing
  • 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.

    Brief Description

    Lentils, beans and corn with peppers and onion tossed in homemade red wine vinaigrette; tastes best if made a day ahead.

    Main Ingredient:


    Category:  Salads

    Cuisine:  Italian

    Prep Time: 30 min


    Josee Plante

    Posted By:


    Posted On:

    September 20, 2021

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