Recipes // Salads // Lentil Salad

Lentil Salad


By Mark Bittman

Makes: 4 servings
Time: 30 minutes with cooked or canned beans

Try this once and you’ll make it forever, probably never the same way twice. Lentils cook fast (see page 237), but feel free to substitute any kind of cooked, frozen, or canned bean here. If you toss them in the dressing while they’re still warm, they’ll absorb the flavor of the dressing beautifully.


  • 1 tablespoon Dijon or other good-quality mustard, or to taste
  • 2 tablespoons any wine or sherry vinegar
  • 4 tablespoons olive oil
  • 1 teaspoon salt, plus more to taste
  • Black pepper to taste
  • 4 cups cooked or canned lentils or any other beans, drained
  • 3 large ripe tomatoes, chopped
  • 1 large cucumber, peeled, seeded, and chopped
  • 1 cup chopped carrots or radishes
  • 1 cup chopped celery or fennel
  • ½ cup chopped red onion
  • ¼ cup chopped fresh parsley or dill


  1. Put the mustard, vinegar, oil, and salt and a sprinkle of pepper in a large bowl. Add 2 tablespoons of water and whisk until well combined.
  2. Add all of the remaining ingredients to the bowl and toss until coated with dressing. Taste and adjust the seasoning, and serve. (To make this salad ahead: Combine everything except the tomatoes and parsley; cover and refrigerate for up to a day, and let it come back to room temperature before serving.)

Nutritional Info (using carrots and celery):

Calories: 425 • Cholesterol: 0mg • Fat: 16g • Saturated Fat: 2g • Protein: 21g •Carbohydrates: 53g • Sodium: 1052mg • Fiber: 20g • Trans Fat: 0g • Sugars: 11g

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