Directions:
- Combine lentils and water in a saucepan; bring to a boil. Cook lentils at a boil until tender, about 20 minutes; drain.
- Mix kidney beans, corn, and parsley in a bowl; add lentils and gently stir.
- Whisk olive oil, balsamic vinaigrette, sugar, salt, and black pepper together in a separate bowl; drizzle over lentil mixture and gently stir.
- Cover bowl with plastic wrap; refrigerate until lentils are completely chilled, about 1 hour.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 209.32 Kcal (876 kJ) | ||
| Calories from fat | 88.2 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.8g | 15% | |
|---|---|---|---|
| Sodium | 93.2mg | 4% | |
| Potassium | 338.18mg | 7% | |
| Total Carbs | 22.23g | 7% | |
| Sugars | 2.8g | 11% | |
| Dietary Fiber | 9.48g | 38% | |
| Protein | 8.35g | 17% | |
| Vitamin C | 4mg | 7% | |
| Iron | 2.7mg | 15% | |
| Calcium | 27.4mg | 3% | |
| Amount Per 100 g | |||
| Calories | 179.6 Kcal (752 kJ) | ||
| Calories from fat | 75.68 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.41g | 15% | |
|---|---|---|---|
| Sodium | 79.97mg | 4% | |
| Potassium | 290.16mg | 7% | |
| Total Carbs | 19.07g | 7% | |
| Sugars | 2.4g | 11% | |
| Dietary Fiber | 8.13g | 38% | |
| Protein | 7.16g | 17% | |
| Vitamin C | 3.4mg | 7% | |
| Iron | 2.3mg | 15% | |
| Calcium | 23.5mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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