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Salad with legumes - vegan -

Salad for enough to eat - from black lentils, white beans, carrots, fennel, zucchini, peppers and celery. Served with quinoa and red onions.
category Side dishes, breakfast and brunch, healthy recipes, salad recipes, appetizers and snacks
Region German, French, Mediterranean
Preparation 20 Minutes
Preparation 10 Minutes
total time 2 Hours 30 Minutes
portions 4 people



  1. Prepare quinoa according to package directions.
  2. Vegetable broth boil and cook the black lentils in about 20 minutes until done. Drain and quenching.
  3. White beans drain and rinse.
  4. Wash all vegetables and drain. Celery unthreading, peel carrots, peppers remove seeds. Cut all vegetables into small, approximately the same size cubes. Heat 1 tablespoons olive oil in a pan and fry the diced vegetables briefly. Let cool diced vegetables and mix with quinoa, white beans and lentils.
  5. Of olive oil, white wine vinegar, salt and pepper make a marinade and mix with the salad. Let us pull the salad for at least an hour in the refrigerator. Season possibly again with salt and pepper.
  6. Fill the legumes salad in Portion bowls. Cut the red onion into thin slices and garnish the salad with onion rings and fresh cress.

Recipe Comments

Tip: Who can do without vegan, we recommend freshly grated Parmesan cheese over the salad. Yummy!