Green bean and lentil salad
This Green Bean and Lentil Salad features crisp green beans and hearty lentils, dressed in a tangy garlic vinaigrette. It's a nutritious and simple dish perfect for a healthy meal.
Cook time 5 min
Prep time 5 min
Ingredients:
1 cup green beans1 can canned lentils
1 onion
2 tbsp olive oil
2 tbsp vinegar
1 tsp mustard
2 garlic cloves
Green bean and lentil salad is a nutritious and delicious dish that combines the crisp texture of green beans with the hearty goodness of lentils. This recipe is not only simple to make, but it's also packed with protein and fiber, making it a perfect option for a healthy meal.
Instructions:
- Bring a pot of water to a boil over medium-high heat.
- Add a pinch of salt to the boiling water, then add the trimmed and cut green beans.
- Cook the green beans for about 4-5 minutes, until they are tender-crisp.
- Drain the green beans and immediately transfer them to a bowl of ice water to stop the cooking process and to retain their bright green color. Drain again after a few minutes and set aside.
- In a small bowl, whisk together the olive oil, vinegar, mustard, and minced garlic until well combined.
- Season the dressing with salt and pepper to taste.
- In a large bowl, combine the cooked and cooled green beans, drained lentils, and finely chopped onion.
- Pour the prepared dressing over the salad ingredients.
- Gently toss everything together until the green beans, lentils, and onion are evenly coated with the dressing.
- Adjust seasoning with additional salt and pepper if needed.
- For the best flavor, allow the salad to chill in the refrigerator for about 30 minutes before serving to let the flavors meld together.
- Serve cold or at room temperature. Enjoy your Green Bean and Lentil Salad as a side dish or a light main!
In just a few simple steps, you can prepare a delightful green bean and lentil salad that's both nutritious and tasty. This versatile recipe can be enjoyed on its own or as a side dish, making it a great addition to any meal. Enjoy the fresh flavors and health benefits of this easy-to-make salad!
Green bean and lentil salad FAQ:
Boil the green beans for about 4-5 minutes until they are tender-crisp. This time ensures they remain bright green and have a good texture.
Yes, you can use fresh lentils, but you'll need to cook them according to the package instructions before adding them to the salad. Canned lentils are a convenient option since they are pre-cooked.
Store leftovers in an airtight container in the refrigerator for up to 3 days. The salad tastes best when consumed fresh, but it can still be enjoyed after chilling.
You can customize the dressing by adding herbs like parsley or dill, or by swapping vinegar types, such as balsamic or apple cider vinegar, for a different flavor profile.
Yes, this Green Bean and Lentil Salad is suitable for a vegan diet, as it contains no animal products. All ingredients are plant-based.
Cooking Tips:
- Ensure that the green beans are cooked to the right level of tenderness - they should be crisp but not too hard or too soft.
- For a more intense flavor, let the salad sit in the refrigerator for an hour before serving. This allows the flavors to meld together.
- Customize the salad by adding your favorite herbs, like parsley or cilantro, for extra freshness.
- Consider using a variety of mustard or vinegar to change the flavor profile. Dijon mustard or balsamic vinegar can add unique twists.
- If you have the time, cook your own lentils instead of using canned to control the texture and salt content.
Nutrition Facts
6 ServingsCalories 100kcal
Protein 7g
Carbohydrates 18g
Fiber 7g
Sugar 3.56g
Fat 4.88g
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