Ingredients
1⁄2 cup USA red lentils, rinsed
1 cup water
1⁄2 cup sugar
1⁄2 cup wine vinegar
1⁄2 cup olive oil or canola oil
1 teaspoon salt
1⁄2 teaspoon celery salt
1 15-ounce can USA chickpeas, drained and rinsed, or about 2 cups boiled
1 15-ounce can French-style green beans, drained and rinsed
1 15-ounce can dark kidney beans, drained and rinsed
1⁄2 cup chopped celery
1 small red bell pepper, seeded and diced
1 small green bell pepper, seeded and diced
1⁄4 cup chopped onion
Method
In a small saucepan, combine lentils and water. Bring to a boil. Reduce heat, cover, and simmer 6 to 12 minutes, or until lentils are just tender. Drain.
Combine sugar, vinegar, oil, salt and celery salt until well blended.
Toss together lentils, vinegar and oil mixture and remaining ingredients. Refrigerate 2 hours or more to allow the flavors to blend.
Nutrition:
| Calories | 268 |
| Protein | 8 g |
| Carbohydrates | 35 g |
| Fiber | 7 g |
| Total Fat | 12 g |
| Saturated Fat | 2 g |
| Iron | 3 mg |
| Sodium | 668 mg |
| Folate | 94 mcg |
| Calcium | 57 mg |
| Magnesium | 30 mg |