Lentil Salad With SautéEd Beans Recipe

Name: Lentil Salad With SautéEd Beans
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound wax beans ~450g green/, I used a 50/50 mixture; 1/2 tablespoon olive oil divided; 1 cup corn kernels ~140g fresh, frozen works also; 2/3 cup green lentils ~275g cooked; 1 cup grape tomatoes ~135g, quartered; 1 peach medium, peeled and chopped; 1/4 cup crumbled feta cheese ~35g; 3 tablespoons red onion finely chopped; 2 tablespoons fresh parsley chopped, coriander; 1 tablespoon lemon; 1/2 teaspoon sea salt add more to taste

Servings: persons

1 pound wax beans ~450g green/, I used a 50/50 mixture
1/2 tablespoon olive oil divided
1 cup corn kernels ~140g fresh, frozen works also
2/3 cup green lentils ~275g cooked
1 cup grape tomatoes ~135g, quartered
1 peach medium, peeled and chopped
1/4 cup crumbled feta cheese ~35g
3 tablespoons red onion finely chopped
2 tablespoons fresh parsley chopped, coriander
1 tablespoon lemon
1/2 teaspoon sea salt add more to taste

1
Rinse and snap off the tough end of the beans. Heat a medium saute pan with 1 tablespoon of olive oil over medium-high heat. Once the pan is hot, pour in the beans and cook for 4-6 minutes. I like to cover the pan with a lid so that the beans cook faster. Season with a pinch of salt.
2
While the beans are cooking, heat a small pan with 1/2 tablespoon of oil. When the pan is hot, add the fresh corn. Stir constantly, and let it cook for about 4 minutes. The kernels will turn into a light yellow color when they're ready. Season with a pinch of salt.
3
In a large bowl, mix the lentils, corn, tomatoes, peaches, feta, onion, and parsley together. Add the lemon juice and a teaspoon of salt to the salad. Add more salt if necessary.
4
Serve the lentil salad with the beans on the side.

297

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 pound wax beans ~450g green/, I used a 50/50 mixture, 1/2 tablespoon olive oil divided, 1 cup corn kernels ~140g fresh, frozen works also, 2/3 cup green lentils ~275g cooked, and more.

Yes, Lentil Salad With SautéEd Beans falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Lentil Salad With SautéEd Beans

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions