Cheap And Easy Lentil Salad

1. 1

   Combine lentils and water in a saucepan; bring to a boil. Cook lentils at a boil until tender, about 20 minutes; drain.

2. 2

   Mix kidney beans, corn, and parsley in a bowl; add lentils and gently stir.

3. 3

   Whisk olive oil, balsamic vinaigrette, sugar, salt, and black pepper together in a separate bowl; drizzle over lentil mixture and gently stir.

4. 4

   Cover bowl with plastic wrap; refrigerate until lentils are completely chilled, about 1 hour.

* Per serving · 4 servings · Values may vary.

No additional tips available.