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Lentil and bean summer salad
55 people liked
This plant-based salad makes a great accompaniment to a warm summer barbecue. It is full of flavour with fresh seasonal veggies, tender lentils and a tangy lemon dressing.
4
Serves
0
Serves of Fruit
(Per Serve)
3.1
Serves of Vegetables
(Per Serve)
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INGREDIENTS:
- 300g green beans, trimmed
- 400g can brown lentils, rinsed and drained
- 250g punnet cherry tomatoes, halved
- 1 medium red capsicum, thinly sliced
- 2 spring onions, sliced
- 1 cup fresh parsley, shredded
- 1 lemon, juiced
- 1.5 tbsp olive oil
METHOD:
- Fill a large saucepan with water and bring to the boil. Add the green beans and cook for 2-3 minutes, or until tender. Remove and drain.
- In a medium bowl, place the brown lentils, cherry tomatoes, capsicum, spring onion and parsley. Add the cooked beans and gently toss to combine.
- Pour over the lemon juice and olive oil. Season with cracked pepper. Pour onto serving platter.
RECIPE NOTES:
Any canned legumes will also work in this recipe. Feel free to swap the brown lentils for chickpeas, cannellini beans, red kidney beans or black beans.
NUTRITION: Per Serving
800
kJ
7.6g
Fat
1.1g
Sat. Fat
17g
Carbs
7.9g
Sugars
9.8g
Fibre
8.3g
Protein
220mg
Sodium
NUTRITION: Per 100 grams
240
kJ
2.3g
Fat
0.3g
Sat. Fat
5.1g
Carbs
2.3g
Sugars
2.9g
Fibre
2.5g
Protein
66mg
Sodium
