Lentil Salad With Corn and Red Onion

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Lentil Salad With Corn and Red Onion

 

1 cup dried green or brown lentils

2 cups corn kernels

1 cup chopped celery

1 cup chopped Italian parsley

3/4 cup chopped red onion

1/4 cup balsamic vinegar

1 tablespoon fresh sage

1 tablespoon olive oil

1 teaspoon grated orange rind

1 teaspoon salt

1/2 teaspoon pepper

 

Sort lentils, discarding any discolored ones; rinse and drain.

Cover lentils with water; bring to boil and cook for 25 to 30 minutes or until

tender. Drain and let cool.

Combine lentils, corn, celery, parsley, onion, vinegar, sage, oil, orange rind,

salt and pepper; toss.

Makes 6 servings.

 

 

 

 

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