Real Recipes From Real Home Cooks ®

betty's corn and lentil salad

a recipe by
Betty Bramanis

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.

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

  • 3 cups frozen corn, thawed
  • 2 tins lentils, drained & rinsed
  • 4 green onions, sliced fine
  • 1/2 a pepper (capsicum) diced small
  • 1 cup flat leaf parsely, chopped
  • 2 tablespoon extra virgin olive oil
  • 1/4 cup red wine vinegar

How To Make betty's corn and lentil salad

  • 1
    Place every thing in a bowl together and mix. Left overs can be covered and kept in the fridge for 3 days.