Warm bean and lentil salad

A healthy warm bean and lentil salad drizzled with vinaigrette from Australian Women's Weekly.

  • 40 mins cooking
  • Serves 8
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Warm bean and lentil salad
  • 2/3 cup (130g) french-style green lentils
  • 500 gram baby green beans, trimmed
  • 2 tomatoes (240g), seeded, chopped
  • 1/4 cup finely chopped fresh chives
  • 1 shallot, chopped finely
  • 1 tablespoon dijon mustard
  • 2 tablespoon white wine vinegar
  • 2 tablespoon olive oil


Warm bean and lentil salad
  • 1
    Cook lentils, uncovered, in medium saucepan of boiling water about 15 minutes or until just tender; drain.
  • 2
    Meanwhile, make vinaigrette. Combine shallot, mustard and vinegar in small bowl. Gradually add oil, whisking to combine.
  • 3
    Boil, steam or microwave beans until just tender; drain.
  • 4
    Place lentils and beans in medium bowl with tomato, chives and vinaigrette; toss gently to combine.

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