Recipe By Kelly
Published Jun 19th
Prep 10m Cook 20m Additional 1h Ready In 1h 30m
Servings 8 servings Calories 301.1

A cheap and easy lentil salad. Makes a great side salad at dinner or a great lunch at work!

Recipe Ingredients

  • ½ pound French green lentils, rinsed and drained
  • 2 cups water
  • 1 (15 ounce) can dark red kidney beans, drained and rinsed
  • 1 (14 ounce) can corn, drained
  • ¼ cup chopped fresh parsley, or to taste
  • ⅓ cup olive oil
  • ⅓ cup balsamic vinaigrette
  • 1 tablespoon white sugar
  • salt and ground black pepper to taste

Cooking Directions

  1. 1 Combine lentils and water in a saucepan; bring to a boil. Cook lentils at a boil until tender, about 20 minutes; drain.
  2. 2 Mix kidney beans, corn, and parsley in a bowl; add lentils and gently stir.
  3. 3 Whisk olive oil, balsamic vinaigrette, sugar, salt, and black pepper together in a separate bowl; drizzle over lentil mixture and gently stir.
  4. 4 Cover bowl with plastic wrap; refrigerate until lentils are completely chilled, about 1 hour.

Nutrition Facts

  • Calories 301.1
  • Carbohydrate 37.1 g
  • Fat 13 g
  • Fiber 12.9 g
  • Protein 11.5 g
  • Saturated Fat 1.7 g
  • Sodium 382.6 mg
  • Sugar 4 g

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  1. The whole family liked this salad so much we had seconds! Since I made it for lunch it served 4 not 8. I made one change. We didn't have kidney beans so I used garbanzo beans instead. I only gave it four stars because of this. The vinaigrette with the olive oil seemed strange to - Read more ...
  2. An interesting flavour and texture mixing kidney beans corn and lentils. I cooked the lentils in a pressure cooker for 10 minutes instead of in a saucepan as directed. I don't know what balsamic vinaigrette is so I just used balsamic vinegar. I will leave out the sugar the next time. Make sure the lentils - Read more ...