Description
A cheap and easy lentil salad. Makes a great side salad at dinner or a great lunch at work!
Ingredients
- ½ pound French green lentils, rinsed and drained
- 2 cups water
- 1 (15 ounce) can dark red kidney beans, drained and rinsed
- 1 (14 ounce) can corn, drained
- ¼ cup chopped fresh parsley, or to taste
- ⅓ cup olive oil
- ⅓ cup balsamic vinaigrette
- 1 tablespoon white sugar
- salt and ground black pepper to taste
Instructions
- Combine lentils and water in a saucepan; bring to a boil. Cook lentils at a boil until tender
- about 20 minutes; drain.
- Mix kidney beans
- corn
- and parsley in a bowl; add lentils and gently stir.
- Whisk olive oil
- balsamic vinaigrette
- sugar
- salt
- and black pepper together in a separate bowl; drizzle over lentil mixture and gently stir.
- Cover bowl with plastic wrap; refrigerate until lentils are completely chilled
- about 1 hour.
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 1 hr 30 mins
Servings: 8