The salads in this book have not disappointed me yet! I’m so impressed with how tasty and fresh they all are. This lentil and bean salad was no exception!
There were a few different components that went into this salad – peppers, celery, corn, beans, lentils, green onion and parsley – and they all work so well together. It’s a nice balance of crunch with sweet and freshness. It took about 10 minutes to make from start to finish, so it’s super quick. And there was nothing wrong with it when I tried it right away but after letting it sit for a few hours in the fridge, it magically tasted better. Everything had a chance to really soak up that yummy dressing.
I ate this with some homemade broccoli soup for dinner but this salad would be a great meal on its own. It is packed with protein from the beans and lentils and has the fresh veggies which have lots of vitamins. This recipe does make quite a bit of salad so I might be eating it into the weekend which I have no problem with.
Final thoughts: yummy bean salad with freshness from parsley and onion.
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