Green Bean and Lentil Salad
15Prep Time Minutes
40Total Time Minutes
9Number of Ingredients
3 cups water
3/4 cup dry brown lentils, sorted, rinsed
3/4 teaspoon salt, divided
1 pkg (11 oz each) Alexia® French Herb Green Beans
3 tablespoons red wine vinegar
2 teaspoons Dijon mustard
1 teaspoon finely chopped garlic
1/8 teaspoon ground black pepper
1/4 cup extra virgin olive oil
3/4 cup thinly sliced red onion
3/4 cup red bell pepper, cut into 1-inch pieces
3/4 cup yellow bell pepper, cut into 1-inch pieces
|% Daily Value|
|Total Fat||5 g||8%|
|Saturated Fat||1 g||3%|
|Dietary Fiber||5 g||20%|
|Vitamin C||35 mg||58%|
|Vitamin A||381 iu||8%|
Bring water to a boil in small saucepan. Add lentils and 1/2 teaspoon salt to water; cover. Cook over medium heat 20 minutes or until lentils are tender, stirring occasionally. Drain; rinse with cold water to cool slightly.
Meanwhile, microwave green beans according to package directions. Whisk together vinegar, mustard, garlic, remaining 1/4 teaspoon salt and black pepper in large bowl. Slowly whisk in olive oil until blended. Add lentils, green beans, onion and bell peppers to bowl; stir to combine. Serve immediately or refrigerate before serving, if desired.
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