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.