Cheap and Easy Lentil Salad
This budget-friendly lentil salad recipe uses canned kidney beans and corn.
Rated
3
from
2
votes
Prep Time
10M
Total Time
1H30M
Servings
8 servings
What You Need
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
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.
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