Lentil Green Bean Salad with Vinaigrette

I have been craving this kind of salad recently.

Maybe it’s the transitioning of the seasons, as hearty winter meals are supplanted by fresh spring salads. Maybe it’s the tang of vinegar and the crunch of al dente green beans. Or maybe it’s just the eternal tastiness of lentils and the convenience of getting your protein and your salad all mixed into one.

My craving was answered in the form of an appetizer. I ordered a lentil salad, served with flatbread crackers (and the genius addition of avocado!), at a restaurant on Friday night, and then spent Saturday afternoon re-creating it.* Maybe I got a little carried away and made about eight servings-worth of lentils. Maybe the leftovers are marinating in my fridge right now, awaiting their sequel…

Let me just say this much: this recipe made me realize that it’s about time I created a “vegan” category on the blog. I may never be able to go vegetarian, let alone vegan, but this lentil salad/appetizer is lovely. I have no doubt that it will work its way into my regular recipe rotation.

* And I spiced it up a bit with lemon zest, fresh basil, and a pinch of cumin.

RECIPE:

Lentil Green Bean Salad with Vinaigrette

(Serves 6-8 as an appetizer or side dish)

Ingredients:
~ 2 cups dry lentils
~ 1 lb. green beans
~ 1 medium tomato (or a handful of cherry tomatoes; optional)
~ 1 avocado (optional)
~ 2-3 Tbsp. red wine vinegar
~ 2 Tbsp. fresh lemon or lime juice
~ 3-4 Tbsp. olive oil
~ salt and black or white ground pepper, to taste
OPTIONAL:
~ zest of one lemon
~ 1 clove garlic, minced (I substituted 1 Tbsp. of garlic-infused olive oil above)
~ pinch of ground cumin
~ ¼ cup fresh basil or cilantro, finely chopped
~ ¼ cup red onion, diced

How to Make it:

1. Rinse the lentils, then place them in a large saucepan, cover them in several inches of water, and add a pinch of salt. Cover and bring to a boil, then lower the heat and simmer for 18-20 minutes, stirring occasionally.

2. Wash and trim the green beans, then cut into 2-3 inch-long pieces. In a separate pot, bring water to a boil, then drop in the green beans to blanch them for 3 minutes (or longer, but I like mine bright green and still crunchy). Then strain the green beans through a colander, and rinse them under cold running water to stop them from cooking.

3. Once the lentils are just soft enough to eat, strain them through a colander as well, and rinse with cold water.

4. Roughly chop the tomato and the avocado, then combine the lentils, green beans, tomato, and avocado in a large bowl. (I waited to add the avocado until after I’d stirred in the dressing so that it wouldn’t get as mushy.) Optionally mix in some fresh chopped basil or cilantro and red onion.

5. Make the vinaigrette dressing: whisk together the red wine vinegar, lemon or lime juice, olive oil, salt, pepper, and optionally the lemon zest, garlic, and cumin. Then drizzle over the salad and gently stir to coat the vegetables. Adjust the seasoning if necessary or perhaps just add a bit more salt/pepper to taste.

6. Serve chilled either as a salad or side to a main course, or spoon a bit on top of crackers or toasted baguette slices as an appetizer.

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