RecipeLentil-Bean Salad

Nutrition Facts
Amount per Serving
  • Calories: 335
  • Protein: 19.5g
  • Total Fat: 4.3g
    • Saturated Fat: 0.5g
  • Total Carbohydrate: 56.5g
  • Dietary Fiber: 22.5g
  • Total Sugar: 9.3g
  • Sodium: 500mg

This quick and easy side dish is both nutritious and delicious. The beans and lentils give a one-two shot of fiber and protein to help keep you feeling full.

  • Prep time
  • Total Time
This recipe makes 4 Servings
  • 1 cup dry lentils
  • 1 can black beans, drained and rinsed (may swap for pinto, garbanzo, edamame, etc.)
  • 1 apple, peeled and chopped
  • 1/4 to 1/2 yellow onion, chopped
  • 1/4 cup Light Balsamic Vinaigrette Dressing (may swap for 1 tablespoon olive oil and 4 TB balsamic vinegar)
  • Ground black pepper
  • Kosher salt
  • Any preferred seasonings to taste

Bring 4 cups water to a boil.  Add 1 cup rinsed lentils and 1 teaspoon salt and simmer, stirring occasionally, until tender, 20 to 30 minutes. Drain and rinse under cold water to cool.

In a medium bowl, toss cooked lentils, black beans, chopped apple, chopped onions, optional greens, and low-calorie Balsamic Vinaigrette Dressing. You may substitute dressing for 2 tsp olive oil and unlimited balsamic vinegar. Season with ground black pepper and preferred herbs and spices. Serve over bed of leafy greens.