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Lentil Bean Cucumber Salad

Lentil Bean Cucumber Salad is the perfect make ahead protein packed salad. Topped with crunchy cucumbers, tomatoes, onion and a light vinaigrette.
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Main
Cuisine: American
Servings: 6 -8 servings
Author: Stephanie


  • 1 ½ cups dried green lentils
  • large English Cucumber
  • ¼ large red onion
  • ½ pint of grape tomatoes
  • 2 tbsp. capers
  • optional: cilantro
  • salt & pepper to taste
  • Dressing:
  • cup olive oil
  • ¼ cup fresh lemon juice
  • 2 tbsp. balsamic vinegar
  • 2 cloves finely minced garlic
  • 1 tbsp. Dijon mustard


  • Rinse dried lentils and place in large sauce pan and cover lentils about 2 inches above beans.
  • Bring to boil then reduce heat to medium.
  • Cook about 20 minutes until tender, making sure to check water as to not let them dry out.
  • Remove from heat, drain, rinse and place in large mixing bowl.
  • Add diced cucumber, chopped red onion, sliced grape tomatoes, capers and salt and pepper to taste.
  • Meanwhile in small bowl combine olive oil, lemon juice, vinegar, minced garlic, and mustard and whisk together.
  • Pour dressing over salad and mix well.
  • Can top with cilantro.
  • Cover and store in fridge for up to five days.