Betty's Corn and Lentil Salad

Betty's Corn And Lentil Salad Recipe

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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.


☆☆☆☆☆ 0 votes

8 as a side dish or 3 as a meal
15 Min
No-Cook or Other


  • ·
    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.

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