Lentil-Bean Salad
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.
Lentil-Bean Salad
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.
Ingredients
- 1 cup dry lentils
- 1 can black beans, drained and rinsed (may swap for pinto, garbanzo, edamame, etc.)
- 1 apple, peeled and chopped
- ¼ to ½ yellow onion, chopped
- ¼ 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
Instructions
- 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.
Nutrition Information per serving
Calories: 335Carbohydrates: 56.5gProtein: 19.5gTotal Fat: 4.3g— Unsaturated Fat: 3.8g— Saturated Fat: 0.5gSodium: 500mgFiber: 22.5gTotal Sugar: 9.3g
Nutrition information is calculated using a leading industry software. That being said, brands can vary, and there may be slight fluctuations in the numbers.
I’m hoping you loved this recipe!
If you made it and want to share feedback, I’d be so grateful to hear from you. Please leave a review below or tag @joybauer on Instagram!
