Green Bean and Lentil Salad
Minutes Prep time: 15
Minutes Total time: 40
Servings: 12
Difficulty: Intermediate
Minutes Prep time: 15
Minutes Total time: 40
Servings: 12
Difficulty: Intermediate
3 cups water
3/4 cup dry brown lentils, sorted, rinsed
3/4 teaspoon salt, divided
1 bag (14 oz each) Birds Eye® C&W Petite Whole 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
Nutrition information
Nutrient | Amount | % Daily Value |
---|---|---|
Calcium | 25 mg | 2% |
Carbohydrate | 12 g | 4% |
Cholesterol | 0 | |
Total Fat | 5 g | 7% |
Iron | 1 mg | 7% |
Calories | 104 kcal | 5% |
Sodium | 156 mg | 6% |
Protein | 4 g | 8% |
Saturated Fat | 1 g | 3% |
Sugars | 2 g | 0 |
Vitamin C | 37 mg | 62% |
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.
Green Bean and Lentil Salad