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.