Lentil & black bean salad with chopped veggies and fresh parsley from Every Salad Ever: From Grains to Greens and Pasta to Beans Plus Every Salad In Betweens (page 132) by Greta Podleski

  • green onions
  • red wine vinegar
  • Show all ingredients...
  • Serves : 10 cups

  • EYB Comments

    Can substitute vegetable oil for olive oil, and maple syrup for liquid honey.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute vegetable oil for olive oil, and maple syrup for liquid honey.

  • eliza on August 21, 2025

    I used this as a starting point with some lentils and corn, then diverged from the recipe using cucumber, feta, dill, and basil. Finished with my balsamic vinaigrette that needed using. One of the things I really like about this book is that you can go off piste like this and end up with a delicious salad. We enjoyed, will make again.

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