Vegan Lentil Salad

With the rising prices of meat and my pocket book getting smaller and smaller, I have started to experiment with lentils and beans. It's cheap, easy, flavorful, and packed full of protein. Please note the dressing is to my taste so I would suggest tasting as you go. I have also substituted the vinegar with lime juice and the parsley with cilantro for a different flavor. Just play with whatever ingredients you have in the pantry!

• Preparation Time: 15 mins
• Cooking Time: 20 mins
• Total Time: 35 mins
• Calories: 314 Calories

Ingredients

• ½ cup olive oil
• salt and ground black pepper to taste
• ½ cup red wine vinegar
• 1 (15 ounce) can dark red kidney beans, drained
• ½ pound French green lentils, rinsed and drains
• 1 (15.25 ounce) can low-sodium corn, drained
• 1 bunch Italian parsley, chopped
• 3 tablespoons raw sugar

Recipe Instructions

Step 1

Bring a pot of water to a boil; add lentils. Cook until lentils are tender, about 20 minutes. Drain and rinse.

Step 2

Combine corn, kidney beans, and parsley in a bowl. Whisk olive oil, vinegar, sugar, salt, and pepper together in a separate bowl. Add lentils and dressing to corn mixture; stir to coat.

Step 3

Chill in refrigerator before serving, about 1 hour.