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
  1. 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.
  2. Meanwhile, cook corn in 1 Tbsp water in the microwave for 2 minutes.
  3. Mix kidney beans, corn, and parsley in a bowl or casserole dis. Add cooked, drained lentils and stir gently.
  4. In a small bowl, whisk together olive oil, balsamic vinaigrette, sugar, and Mrs Dash Original Seasoning. Pour over lentil mixture and gently stir.
  5. Cover bowl. Refrigerate 1 hour or more, until lentils are completely chilled.
Nutrition Information
Serving size: ½ cup Sodium: 9 mg
Recipe by The Low Sodium Spot at https://waltonspot.com/lowsodium/recipes/vegetable-recipes/lentil-bean-and-corn-salad/