Fresh Lentil Bean Salad
Prep time
Cook time
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This refreshing fresh lentil bean salad is full of flavor colors and textures, it's the perfect addition to summer festivities!
Recipe type: salad
For the Fresh Lentil Bean Salad
  • 2 cups shredded red cabbage
  • 1½ tablespoon rice vinegar
  • 1 teaspoon red wine vinegar
  • ½ teaspoon ground black pepper
  • ¼ teaspoon salt
  • 1 cup split red lentils
  • 1½ cup low sodium chicken broth
  • 2 teaspoons dried basil
  • 1 teaspoon dry garlic flakes
  • ½ medium yellow bell pepper, deseeded and diced
  • ½ cup grape tomatoes, halved lengthwise
  • ½ cup black olives with seed removed, halved lengthwise
  • ½ a medium cucumber, sliced then quartered
  • 1 avocado, peel and seed removed, diced
  • ½ cup canned low sodium kidney beans, rinsed thoroughly then patted dry
  • ½ cup canned low sodium garbanzo beans, rinsed thoroughly then patted dry
  • 1-2 tablespoons chopped cilantro, for garnish (optional)
For the simple salad dressing
  • ⅓ cup extra virgin olive oil
  • juice from 1 medium lemon (about 3 tablespoons)
  • ½ teaspoon red wine vinegar
  • salt and pepper
  1. Begin by shredding the cabbage. You can do this by using a sharp, serrated knife and cutting a large slice off one end of the cabbage. On the open end of the cabbage, graze the sharp knife up the side a few times to get shredded pieces of cabbage.
  2. Place the shredded cabbage in a medium bowl, then top with the rice vinegar, red wine vinegar, and the salt and pepper. Mix until combined, then set aside.
  3. In a small sauce pan add the rinsed split red lentils with low sodium chicken stock. Bring just to a boil, then lower to a simmer. Add the basil and dried garlic then allow to simmer for about 5-7 minutes. If you like the lentils firmer, don't allow to cook as long so they will maintain their shape. Stir every so often and remove from heat when done. Allow to cool.
  4. In a serving bowl add the cabbage, bell pepper, tomatoes, olives, cucumber, and avocado.
  5. Top with the kidney beans, garbanzo beans, and ¼ to ½ cup of the prepared lentils. Garnish with cilantro.
  6. Mix the ingredients for the simple salad dressing and pour on top before mixing the salad together then serving.
Recipe by Mama Harris' Kitchen at