Easy and very flavorful salad with almost no sodium.
Lentil, Bean, and Corn Salad
Serves: 6
Ingredients
- ¼ lb lentils, rinsed and drained.
- 1½ cups water
- 1 can no salt added dark red kidney beans, drained and rinsed
- 1 cup fresh or frozen corn kernels
- ¼ cup chopped fresh parsley, or 1 Tbsp dried chopped parsley
- ⅓ cup olive oil
- ⅓ cup balsamic vinegar
- 1 Tbsp white sugar
- 2 tsp Mrs Dash Original Seasoning blend
Instructions
- Combine lentils and water in a saucepan; bring to a boil. Cover the pan, leaving a small gap for steam to escape. Simmer lentils at a boil until tender, about 20 minutes. Drain.
- Meanwhile, cook corn in 1 Tbsp water in the microwave for 2 minutes.
- Mix kidney beans, corn, and parsley in a bowl or casserole dis. Add cooked, drained lentils and stir gently.
- In a small bowl, whisk together olive oil, balsamic vinaigrette, sugar, and Mrs Dash Original Seasoning. Pour over lentil mixture and gently stir.
- Cover bowl. Refrigerate 1 hour or more, until lentils are completely chilled.
Nutrition Information
Serving size: ½ cup Sodium: 9 mg This is a very low sodium recipe. 9 mg sodium per serving implies that one serving of this recipe provides 0% of the daily reference value for sodium.
(As is the case with all of the recipes on this web site, the nutrition information provided in this recipe is only an estimate based on nutrition information provided on the packaging of each of the ingredients we used in this recipe and/or on a variety of sources on the web. This information should be regarded as an opinion only, with no guarantees that it is accurate. Obviously, the nutritional information will vary depending on the ingredients and quantities that you use.)
