Lentil Confetti Salad
This is a yummy cold salad, perfect for warm evenings or lunches. The recipe is easily adaptable to veggies you have on hand or flavors you enjoy!
4-5 TB balsamic vinegar or seasoned rice vinegar
3-4 TB olive oil
2-3 garlic cloves, minced
1/2 tsp salt (or to taste)
1/8 tsp pepper
1 tsp dijon mustard
1 cup dried lentils, cooked*
1 1/2 cups frozen corn,
(you can cook slightly if you like, I usually don't- it thaws quick enough I add to the salad and serve)
2 medium carrots, thinly sliced or coarsely diced
1 stalk celery, diced
1 red bell pepper, diced
1/4 cup red onion, diced (green onion works too!)
2 TB fresh basil, chopped (mint is a nice variety too!)
Lettuce leaves, pita bread or tortilla to serve in
In a small bowl, combine dressing ingredients, mix well and refrigerate
Combine cooked lentils*, corn, carrots, celery, peppers, onion and basil. Pour dressing over salad and mix gently but well. Refrigerate at least one hour to blend flavors.
Serve either in a "lettuce cup" or in a pita pocket or rolled a tortilla shell.
Makes about 6- 1 cup servings
*to cook lentils, soak 12-24 hours, drain off water and recover with water. Bring to a boil, reduce heat and let simmer till lentils are cooked. Tender but not mushy! Maybe 20-30 minutes? Drain, rinse with cold water and drain well.
Credit for the original recipe, this is slightly changed, goes to a friend who got it from a Pillsbury recipe book a long time ago!