Summer Lentil & Black Bean Salad
Potluck coming up? This high-fiber, high-protein salad always gets high praise from our taste testers! You’ll make everyone happy, too, since it’s vegan AND gluten-free. We love that it’s super-simple to make and lasts for days in the fridge.
1 can (19 oz/540 mL) lentils, drained and rinsed
1 can (19 oz/540 mL) black beans, drained and rinsed
1 can (14 oz/398 mL) corn, drained
1 cup diced red bell peppers
¾ cup each diced celery and green bell peppers
½ cup chopped green onions
¼ cup chopped fresh parsley
¼ cup olive oil or good-quality vegetable 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
Per 1-cup serving: 186 calories, 6.6 g total fat (0.9 g saturated fat), 8 g protein, 26 g carbohydrate (7 g fiber, 4 g sugar), 0 mg cholesterol, 154 mg sodium
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.