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!

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.

Per Serving: 314 calories; protein 10.9g; carbohydrates 38.4g; fat 14.5g; sodium 279.8mg.

Product salad is one of the easiest salads to make . It is more in body delight and water produce . As fruits contain natural sweetness , you can have it for breakfast . The sweetness in it will give you more energy for the 24 hours and deal with your get sugar producer cravings too.

Salads is sometimes get a bad rap for being unpleasant (if they’re feather like and mean) or not good for body (if they’re not lean and mean). The substantial middle ground is not being talked about , but it’s exactly where you’ll find the salads that may fuel weight loss.