Cheap and Easy Lentil Salad

Vegetarian
Vegan
Gluten Free
Dairy Free
Health score
58%
Cheap and Easy Lentil Salad
90 min.
8
327kcal

Suggestions


Are you looking for a delicious and nutritious side dish that won't break the bank? Look no further than this Cheap and Easy Lentil Salad! Packed with protein and fiber, this vibrant salad is not only budget-friendly but also a fantastic option for those following vegetarian, vegan, gluten-free, and dairy-free diets. With a health score of 58, it’s a guilt-free addition to any meal.

This salad is a delightful medley of French green lentils, sweet corn, and hearty dark red kidney beans, all tossed together with fresh parsley for a burst of flavor. The dressing, made from balsamic vinaigrette and olive oil, adds a tangy richness that perfectly complements the earthy lentils and beans. Plus, it’s incredibly easy to prepare—just boil the lentils, mix the ingredients, and let it chill in the fridge!

Ready in just 90 minutes and serving up to 8 people, this lentil salad is perfect for gatherings, picnics, or as a healthy meal prep option for the week ahead. With only 327 calories per serving, you can indulge without the guilt. So why not give this Cheap and Easy Lentil Salad a try? Your taste buds and your wallet will thank you!

Ingredients

  • 0.3 cup balsamic vinaigrette 
  • 14 ounce regular corn drained canned
  • 0.5 pound green lentils french rinsed drained
  • 0.3 cup parsley fresh chopped to taste
  • servings salt and ground pepper black to taste
  • 0.3 cup olive oil 
  • 15 ounce kidney beans dark red drained and rinsed canned
  • cups water 
  • tablespoon sugar white

Equipment

  • bowl
  • sauce pan
  • whisk
  • plastic wrap

Directions

  1. Combine lentils and water in a saucepan; bring to a boil. Cook lentils at a boil until tender, about 20 minutes; drain.
  2. Mix kidney beans, corn, and parsley in a bowl; add lentils and gently stir.
  3. Whisk olive oil, balsamic vinaigrette, sugar, salt, and black pepper together in a separate bowl; drizzle over lentil mixture and gently stir.
  4. Cover bowl with plastic wrap; refrigerate until lentils are completely chilled, about 1 hour.

Nutrition Facts

Calories327kcal
Protein15.88%
Fat38.01%
Carbs46.11%

Properties

Glycemic Index
23.75
Glycemic Load
5.7
Inflammation Score
-6
Nutrition Score
15.999565186708%

Flavonoids

Catechin
0.1mg
Apigenin
4.05mg
Luteolin
0.03mg
Kaempferol
0.09mg
Myricetin
0.45mg
Quercetin
3.63mg
Gallocatechin
0.04mg

Nutrients percent of daily need

Calories:326.61kcal
16.33%
Fat:13.9g
21.39%
Saturated Fat:1.76g
11.03%
Carbohydrates:37.94g
12.65%
Net Carbohydrates:25.28g
9.19%
Sugar:2.59g
2.87%
Cholesterol:0mg
0%
Sodium:176.35mg
7.67%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:13.07g
26.14%
Folate:222.15µg
55.54%
Fiber:12.67g
50.67%
Vitamin K:42.21µg
40.2%
Manganese:0.67mg
33.71%
Vitamin B1:0.34mg
22.78%
Phosphorus:224.92mg
22.49%
Iron:3.99mg
22.15%
Magnesium:65.66mg
16.42%
Potassium:554.34mg
15.84%
Copper:0.3mg
15.24%
Zinc:2.09mg
13.93%
Vitamin B6:0.22mg
10.94%
Vitamin E:1.47mg
9.77%
Vitamin B5:0.73mg
7.33%
Vitamin B3:1.46mg
7.29%
Vitamin C:5.22mg
6.33%
Vitamin B2:0.1mg
5.91%
Selenium:3.01µg
4.3%
Calcium:37.64mg
3.76%
Vitamin A:169.55IU
3.39%
Source:Allrecipes