Legume Salad
A protein-rich salad with red lentils and kidney beans, enhanced with fresh vegetables.
- 45 minutes
- 2 servings
- Main course
- gluten-free
- vegan
- vegetarian
- folatreich
- plant-based
- high in protein
- aids digestion
Ingredients
- 150 g Red Lentils (washed)
- 200 g Kidney Beans (canned, drained)
- 200 g Tomatoes (diced)
- 300 g Cucumber (diced)
- 100 g Onion (finely chopped)
- 10 g Olive Oil
- 5 g Vinegar (of your choice)
- nach Geschmack Salt (to taste)
Instructions
- Cook the lentils according to the package instructions. Allow to cool and place in a large bowl.
- Add the remaining ingredients, mix, and dress with olive oil, vinegar, and salt.
What is actually in it? Up-Food calculates over 30 nutrients for this recipe from the real ingredient amounts – based on verified USDA data, not estimates.
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