I love lentil salad. You got them beans, once again, and can vary things up depending on what's in season. Because you can get away without soaking lentils, you can make this even when you haven't planned ahead. The most recent incarnation of this salad was taken mostly from The Greens Cookbook, by Deborah Madison and Edward Brown.
1.5 cups small French lentils
1 medium carrot, cut into 1-inch. pieces
1/2 small onion, coarsely chopped
1 bay leaf
1 clove garlic
1/2 tsp. salt
2 med red bell peppers, roasted, skinned, and diced
fresh, chopped mint to your taste
red wine vinegar
8 oz. feta cheese
vinaigrette made from juice of 1 lemon, 8 T. olive oil, and 1 clove of garlic (minced)
Cook the lentils with the carrot, onion, bay leaf, whole garlic, and salt (20-25 min. at a simmer). Drain them when they're done and remove the vegetables and bay leaf. Fold the vinaigrette into the lentils. Let cool then add the peppers, feta, mint, and salt and ground pepper to taste.
Another version of lentil salad I like includes fresh tarragon, chevre, and finely diced carrots and red onion.