|
|
|
|
| LENTIL SALAD WITH CORN AND RED ONION |
Serves: 6
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. Chill and serve
