Black Lentil Salad
This easy lentil salad combines black beluga lentils, cucumber, fresh parsley, red onion, feta and crispy fried capers. The dressing is a simple tangy white wine vinaigrette.
Ingredients
- 2 cups black beluga lentils cooked and cooled
- 1 English cucumber cut in half, seeded, diced
- 2 stalks celery thinly sliced
- 1/2 red onion diced
- 1/4 cup fresh dill chopped
- 1/4 cup feta cheese crumbled
- 1 tablespoon extra virgin olive oil
- 3 tablespoons capers drained and patted very dry
For the dressing
- 1/4 cup extra virgin olive oil
- 1/4 cup white wine vinegar
- 1 teaspoon honey
- 1/2 teaspoon dijon mustard
- 1 clove garlic finely minced
- 1/2 teaspoon kosher salt more to taste
- 1/8 teaspoon freshly ground black pepper
Instructions
- Add the lentils, cucumber, celery, dill and red onion to a large bowl. Stir to combine.
- For the dressing, combine olive oil, vinegar, honey, mustard, garlic, salt and pepper in a small bowl. Whisk well to combine.
- Pour dressing over salad. Toss to combine. Sprinkle with feta.
- Heat olive oil in a skillet over medium heat until glistening. Add capers and pan fry for 2-3 minutes until toasted and lightly browned. Top salad with fried capers.
- Serve.
Notes
- We love adding cucumber to our bean salads for freshness and crispness. To minimize the amount of water that the cucumbers release, we remove the seeds, but this is optional.
- This salad tastes great right after preparing, or after chilling for a few hours. If serving chilled, wait to add the fried feta and capers until right before serving.
Nutrition
Calories: 341kcalCarbohydrates: 38gProtein: 18gFat: 13gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gCholesterol: 6mgSodium: 399mgPotassium: 149mgFiber: 14gSugar: 2gVitamin A: 299IUVitamin C: 7mgCalcium: 94mgIron: 6mg
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