Recipe for bean salad with bacon, tomatoes, and green lentils
Bean salad with bacon, tomatoes, and green lentils…
This salad is both hearty and satisfying, packed with good ingredients; the beans provide plenty of vitamins and dietary fiber, and the lentils offer a good amount of protein.
In the salad, you’ll find crispy bacon that adds a bit of saltiness and cherry tomatoes that bring freshness. On top, I’ve added crunchy salted peanuts and creamy feta – two elements that complement the salad really well.
I’ve used lentils in the salad for fullness and satiety, but they can be replaced with chickpeas or edamame beans if you prefer those.
This salad can easily be used as a meal on its own but also works well as a side dish.
The salad is actually quick to make; only the lentils require a bit of cooking time. But you can cook them in advance and keep them in the fridge – then they’re ready for quick use. If you make a large batch, you can divide it and freeze small bags of cooked lentils, so they’re ready to use in no time another time.
Bean salad with bacon, tomatoes, and green lentils
Equipment
- Frying Pan
- Cutting Board
- Knife
Ingredients
- 100 gram Bacon diced
- 200 gram Green beans fresh or frozen
- 8 pcs. Cherry Tomatoes
- 50 gram Sundried tomatoes
- 160 gram Lentils green, cooked
- 15 gram Apple Cider Vinegar
- Salt and Pepper freshly ground, a little
Topping
- 100 gram Feta crumbled
- 1 handful Peanuts coarsely chopped
Instructions
- Fry the bacon in a pan until almost crispy.
- Add the beans and fry for 3-4 minutes.
- Dice the cherry tomatoes and sun-dried tomatoes and add to the pan along with the lentils and apple cider vinegar. Fry everything for a couple of minutes until the beans are done. Season with a little salt and pepper.
- Plate and top with feta and peanuts.