betty's corn and lentil salad
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The easiest "gourmet" style salad I make. Sweet corn, nutty lentils, parsley, peppery peppers and a zingy dressing. Serve as a vegetarian dish with crusty bread or along side a BBQ or grilled meats.
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serves
8 as a side dish or 3 as a meal
prep time
15 Min
method
No-Cook or Other
Ingredients For betty's corn and lentil salad
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3 cups frozen corn, thawed
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2 tins lentils, drained & rinsed
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4 green onions, sliced fine
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1/2 a pepper (capsicum) diced small
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1 cup flat leaf parsely, chopped
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2 tablespoon extra virgin olive oil
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1/4 cup red wine vinegar
How To Make betty's corn and lentil salad
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1Place every thing in a bowl together and mix. Left overs can be covered and kept in the fridge for 3 days.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
Categories & Tags for Betty's Corn and Lentil Salad:
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