Lentil Salad with a Persian Twist recipe

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Ingredients

1 (15 ounce) can lentils, drained and rinsed
1 red onion, diced
2 tomatoes, diced
2 small cucumbers, diced
¼ cup olive oil
2 tablespoons apple cider vinegar
2 tablespoons fresh lime juice
salt and ground black pepper to taste

Nutrition Info

159 calories
carbohydrate: 15 g
cholesterol: : -
fat: 9.2 g
fiber: 6 g
protein: 5.3 g
saturatedFat: 1.3 g
servingSize: -
sodium: 86.1 mg
sugar: 3.9 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Combine lentils, onion, tomatoes, and cucumbers together in a bowl. Whisk olive oil, vinegar, lime juice, salt, and black pepper together in a separate bowl. Pour dressing over lentil mixture, stir to coat. Chill in refrigerator for 15 to 20 minutes.

Recipe Yield

6 servings

Recipe Note

A refreshing salad made with diced vegetables and lentils, perfect for a side dish or on its own. To add more freshness, add chopped mint to the salad.

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