Green bean and lentil salad

This low-kilojoule salad is full of vibrant colours and textures.

Cook beans in a saucepan of boiling water for 2 minutes or until just tender. Refresh under cold water. Drain.
Place beans in a bowl. Add lentils, onion, oil, vinegar, mustard and garlic. Toss to combine. Serve.

Source

200g green beans, trimmed

400g can brown lentils, drained, rinsed

1 small red onion, thinly sliced

2 tbsp olive oil

2 tbsp red wine vinegar

1 tsp dijon mustard

1 garlic clove, crushed

Mixing Bowl Set

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