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Ingredients1 h 30 m servings 301 cals
Original recipe yields 8 servings
- 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.
Per Serving: 301 calories; 13 g fat; 37.1 g carbohydrates; 11.5 g protein; 0 mg cholesterol; 383 mg sodium. Full nutrition
ReviewsRead all reviews 2
The whole family liked this salad so much we had seconds! Since I made it for lunch it served 4 not 8. I made one change. We didn't have kidney beans so I used garbanzo beans instead. I only ga...