Red kidney bean and lentil salad bowl
Eating more pulses is such a great way to increase fibre in your diet. They also contain protein so this salad will easily keep you full until your next meal. We use Puy lentils for this recipe as they don’t require soaking and hold their shape well in salads. For ease you can buy ready cooked Puy lentils from Merchant Gourmet.
ingredients
serves 2
1 tin of red kidney beans, drained and rinsed
200g of uncooked Puy lentils
1/2 red onion, diced
1/4 cucumber, diced
10 cherry tomatoes, halved
70g pitted black olives
Large bunch parsley, chopped
100g feta cheese, crumbled
Dressing
3 tablespoon extra virgin olive oil
1 tablespoon apple cider vinegar
1/2 teaspoon Dijon mustard
method
prep time: 20 mins
Cook the lentils according to the packet instructions, drain and set aside.
In a large bowl mix the lentils, kidney beans, red onion, cucumber, tomatoes, olives and parsley.
In a jar mix the dressing ingredients together and shake well.
Drizzle the dressing over the salad ingredients and mix well.
Crumble in the feta cheese. You could leave this out or swop to goat’s cheese if you prefer - but we both love feta cheese!
the health boost tip
Lentils are so underused - but such a great addition to a salad for their fibre and protein content. They also contain B vitamin, magnesium and iron.
