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Summer Garden Lentil Salad

Food Network Canada
YIELDS
2 servings

A simple salad that’s easily portable, which makes it great for camping trips. If you’re making it in advance, prepare the dressing and store in a plastic container, then mix it up on site. Recipe from Chef in your Backpack: Gourmet Cooking in the Great Outdoors, published by Arsenal Pulp Press.

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Ingredients

1
cobs corn, kernels removed
¼
cup green onions, chopped
¾
cup cucumber, chopped
cup tomato, chopped
1 14
oz can lentils, drained and rinsed
1
Tbsp olive oil
2
Tbsp balsamic vinegar
2
Tbsp fresh basil, chopped
salt and pepper to taste
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Directions

Step 1

In a pot of boiling water, cook the corn for 10 minutes. Once cooled, cut off the kernels and add to the rest of the chopped vegetables.

Step 2

In a bowl, combine the vegetables, lentils, oil, and vinegar and mix well.

Step 3

Season with salt and pepper to taste before serving. Serve on its own or as an accompaniment.

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