Corn And Lentil Salad Recipe

Name: Corn And Lentil Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup lentils, sorted,rinsed,and drained; 2 1/2 cups vegetable broth; 2 cups frozen corn, thawed; 1 cup chopped celery; 1 cup chopped parsley; 3/4 cup chopped red onion; 1/4 cup balsamic vinegar; 2 tablespoons olive oil; 1 tablespoon fresh marjoram; 1 teaspoon dried grated orange zest; salt and pepper

Servings: persons

1 cup lentils, sorted,rinsed,and drained
2 1/2 cups vegetable broth
2 cups frozen corn, thawed
1 cup chopped celery
1 cup chopped parsley
3/4 cup chopped red onion
1/4 cup balsamic vinegar
2 tablespoons olive oil
1 tablespoon fresh marjoram
1 teaspoon dried grated orange zest
salt and pepper

1
In a medium pan, bring lentils and broth to a boil; reduce heat and simmer.
2
Cover and cook 25- 30 minutes or until tender.
3
Drain lentils and transfer to a large bowl.
4
Add corn (thawed), celery, parsley, and onion.
5
Allow to cool.
6
In small bowl, whisk vinegar, oil, marjoram, and zest.
7
Drizzle dressing over salad and toss lightly.
8
Salt and pepper to taste.

287

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 cup lentils, sorted,rinsed,and drained, 2 1/2 cups vegetable broth, 2 cups frozen corn, thawed, 1 cup chopped celery, and more.

Yes, Corn And Lentil Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Corn And Lentil Salad

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