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.
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.
In a bowl, combine the vegetables, lentils, oil, and vinegar and mix well.
Season with salt and pepper to taste before serving. Serve on its own or as an accompaniment.