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Bean: Crunchy Lentil Salad

Source of Recipe

Source: AICR


Recipe Introduction

No Cholesterol levels available (Should be low especially if you use vegetable broth.) Makes 6 servings.

- 1 cup dried green or brown lentils, sorted, rinsed and drained
- 2-1/2 cups reduced-sodium, low-fat chicken or vegetable broth
- 2 cups corn kernels
- 1 cup chopped celery
- 1 cup chopped flat-leaf parsley
- 3/4 cup chopped red onion
- 1/4 cup balsamic vinegar
- 2 Tbsp. extra-virgin olive oil
- 1 Tbsp. fresh marjoram
- 1 tsp. dried grated orange zest
- Salt and freshly ground black pepper, to taste

Place lentils and broth in medium pan. Bring to a boil, then reduce heat to a simmer. Cover and cook for 25 to 30 minutes or until tender. Drain in colander. Transfer to large bowl. Mix in corn, celery, parsley and onion. Let cool.

Meanwhile, in small bowl whisk together vinegar, oil, marjoram and zest. When lentil mixture is at room temperature, drizzle dressing over top and toss lightly to mix in. Add salt and pepper to taste, if desired.

Serve warm or at room temperature. Store in refrigerator, tightly covered.

Per serving:230 calories, 6 g. total fat (less than 1 g. saturated fat),37 g. carbohydrate, 12 g. protein, 12 g. dietary fiber,279 mg. sodium