- 1/2 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
- 1/4 cup chopped fresh parsley, or to taste
- 1/3 cup olive oil
- 1/3 cup balsamic vinaigrette
- 1 tablespoon white sugar
- salt and ground black pepper to taste
- 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.
04/29/2018
recipepes.com
Cheap and Easy Lentil Salad, recipe
PT15M
PT1H
5
455 calories
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