Lentil Confetti Salad

Recipe

= Best Life Approved = Best Life Diabetes Approved
Lentil Confetti Salad
Recipe by
Best Life Nutritional Team
4
35 Minutes
1 Hour 35 Minutes
Calories Sat Fat Total Fat Calcium Sodium Fiber Sugars Carbs Protein
210 1.1 8 50 360 8 6 21 8
Calories 210
Sat Fat 1.1
Total Fat 8
Calcium 50
Sodium 360
Fiber 8
Sugars 6
Carbs 21
Protein 8

Ingredients:
1 . DRESSING
3 tablespoons balsamic vinegar
2 tablespoons olive oil
1 clove garlic, finely chopped
1/2 teaspoon salt
1/8 teaspoon black pepper, or to taste

2 . SALAD
1 cup dried lentils, sorted, rinsed
3 cups water
1  1/2 cup frozen whole corn kernels, unsalted
2 medium (1 cup) carrots, thinly sliced
2 medium stalks (1/2 cup) celery, chopped
1 medium (1 cup) red bell peppers, chopped
1/4 cup chopped red onion
2 tablespoons chopped basil leaves
4 leaves red or green leaf lettuce

Preparation:
1. In small jar with tight-fitting lid, place dressing ingredients; shake well. Refrigerate.

2. In 2-quart saucepan, heat lentils and 3 cups water to boiling. Reduce heat; cover and simmer 15 to 20 minutes or until lentils are tender but not mushy. Drain. Rinse with cold water to cool; drain well.

3. Meanwhile, cook corn as directed on bag. Drain. Rinse with cold water to cool; drain well.

4. In large bowl, stir together cooked lentils, corn and remaining salad ingredients except lettuce. Pour dressing over salad; toss gently to coat. Refrigerate at least 1 hour to blend flavors.

5. To serve, line plates with lettuce. Spoon salad onto lettuce.