Lentil and Green Bean Salad

Elevate your salad game with this vibrant Lentil and Green Bean Salad, a healthy and satisfying dish that's perfect for meals any time of the year. This recipe features protein-packed green lentils and crisp, tender green beans, complemented by juicy cherry tomatoes, tangy red onion, and a pop of fresh parsley. Tossed in a zesty homemade vinaigrette with lemon juice, Dijon mustard, and garlic, this salad boasts a dynamic balance of flavors. Ready in just 40 minutes, including prep and cook time, it's a quick and versatile option for meal prep, potlucks, or as a wholesome side dish. Packed with nutrition and brimming with fresh, bright ingredients, this salad is sure to delight your taste buds while fitting seamlessly into a healthy lifestyle. Perfectly served chilled or at room temperature, it’s a delightful addition to your repertoire of vegetarian or plant-based meals.

Nutriscore Rating: 75/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 1 cup Green lentils
• 3 cups Water
• 2 cups Green beans
• 0.5 medium Red onion
• 1 cup Cherry tomatoes
• 0.25 cup Fresh parsley
• 3 tablespoons Extra virgin olive oil
• 2 tablespoons Lemon juice
• 1 teaspoon Dijon mustard
• 1 clove Garlic
• 0.5 teaspoon Salt
• 0.25 teaspoon Black pepper

Directions

Step 1

Rinse 1 cup of green lentils under cold water and check for any debris. In a medium saucepan, combine the lentils with 3 cups of water. Bring to a boil, then reduce the heat to a simmer. Cook for 15–20 minutes, or until tender but not mushy. Drain any excess water and set aside to cool.

Step 2

While the lentils are cooking, bring another pot of water to a boil. Trim the ends of the green beans and cut them into 2-inch pieces. Add the green beans to the boiling water and blanch them for 2–3 minutes, until bright green and tender-crisp. Transfer the beans to an ice water bath to stop cooking, then drain and set aside.

Step 3

Thinly slice half a medium red onion and halve 1 cup of cherry tomatoes. Chop 1/4 cup of fresh parsley finely. Set them aside for assembly.

Step 4

In a small mixing bowl, prepare the vinaigrette by whisking together 3 tablespoons of olive oil, 2 tablespoons of lemon juice, 1 teaspoon of Dijon mustard, 1 minced garlic clove, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper.

Step 5

In a large mixing bowl, combine the cooked lentils, green beans, red onion, cherry tomatoes, and parsley. Pour the vinaigrette over the salad and toss gently to combine.

Step 6

Taste and adjust seasoning with additional salt or pepper if needed. Serve immediately or refrigerate for up to 2 hours for enhanced flavor.

Nutrition Facts

Serving size	(1513.6g)

Amount per serving	% Daily Value*
Calories	760.6

Total Fat 45.1g	0%
Saturated Fat 6.4g	0%
Polyunsaturated Fat 0.3g
Cholesterol 0mg	0%
Sodium 1697.7mg	0%
Total Carbohydrate 75.9g	0%
Dietary Fiber 27.3g	0%
Total Sugars 21.1g
Protein 26.0g	0%

Vitamin D 0IU	0%
Calcium 253.8mg	0%
Iron 11.1mg	0%
Potassium 1966.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 49.9%

Protein: 12.8%

Carbs: 37.3%