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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 8 |
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With the rising prices of meat and my pocket book getting smaller and smaller, I have started to experiment with lentils and beans. It's cheap, easy, flavorful, and packed full of protein. Please note the dressing is to my taste so I would suggest tasting as you go. I have also substituted the vinegar with lime juice and the parsley with cilantro for a different flavor. Just play with whatever ingredients you have in the pantry! Ingredients:
1/2 pound french green lentils, rinsed and drains |
1 (15.25 ounce) can low-sodium corn, drained |
1 (15 ounce) can dark red kidney beans, drained |
1 bunch italian parsley, chopped |
1/2 cup olive oil |
1/2 cup red wine vinegar |
3 tablespoons raw sugar |
salt and ground black pepper to taste |
Directions:
1. Bring a pot of water to a boil; add lentils. Cook until lentils are tender, about 20 minutes. Drain and rinse.
2. Combine corn, kidney beans, and parsley in a bowl. Whisk olive oil, vinegar, sugar, salt, and pepper together in a separate bowl. Add lentils and dressing to corn mixture; stir to coat.
3. Chill in refrigerator before serving, about 1 hour.
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