Any cooked Beans can be used for this salad, but I like small beans such as Lentils and Azuki Beans. I often add Wholegrain Mustard to this type of salad, but today I added Capers, and it was delicious. I thought Italian Herbs would be lovely in this salad, so I added Dried Italian Mixed Herbs. If you have fresh herbs, please use them.


2 to 3 Servings


1/4 Red Onion *thinly sliced
1/2 to 1 Carrot *cut into thin strips
2 tablespoons Capers *coarsely chopped
1 can (400g) Lentils *drained and rinsed, OR 1 heaped cupful of cooked Lentils
1 tablespoon finely chopped Parsley

2 tablespoons Olive Oil
1 & 1/2 tablespoons Red / White Wine Vinegar *alter the amount to suit your taste
1 teaspoon Dried Italian Mixed Herbs *OR other Herb of your choice
1/4 teaspoon Salt *DO NOT increase the amount as Capers are very salty
Ground Black Pepper as required
1 teaspoon Sugar

  1. Combine all the Dressing ingredients in a mixing bowl.
  2. Add Red Onion, Carrot and Capers, and mix to combine. Set aside for 10 minutes.
  3. Add Lentils and Parsley, and mix to combine.
  4. *Note: You may wish to add other vegetables such as Cucumber and Tomato. If you add them, you need to serve immediately as a lot of water comes out from those vegetables.