Bethany's Lentil Salad

Flexible, summery and delicious

I feel very blessed to come from a long line of fabulous cooks on my mom's side of the family. Family gatherings are always so fun as we all enjoy bringing different dishes to try and sharing recipes.

Last fall, my cousin, Bethany, (actually she is my first cousin once removed if you want to get technical), brought this fantastic salad to our family Christmas (yes, we get together early). I couldn't get enough of it that day and had to request the recipe. Bethany was kind enough to share it with me.

She writes, "I'm happy to share the recipe - I got it from a friend from church who brought it to a potluck. It's so easy and tasty! I usually mix it up at least an hour in advance, and find it keeps well too. It's a super flexible recipe, that you can add more/less of whatever you have - add more corn, red peppers, brown rice, kale, etc. I sometimes like to eat it with tortilla chips as a dip too."

Bethany's Lentil Salad

Lentils, corn, tomatoes, green onions, fresh basil, feta cheese and lemon juice

Salad:

• 1 can lentils

• 1 cup frozen corn (I usually just thaw it under hot water)

• 1 cup chopped tomatoes

• 3-4 green onions, chopped

• 1/4 cup fresh basil chopped

• feta cheese (however much you like)

Dressing:

• 3 tbsp olive oil

• 2 tbsp fresh lemon juice (juice of one lemon)

• 1 tbsp dried oregano

• 1 tsp crushed garlic

• salt & pepper to taste (I added very little salt because of the feta)

In a large bowl, mix together the salad ingredients. In a small bowl, combine the dressing ingredients and then pour over the salad and mix well. You can chill this before serving or eat it right away.

Verdict

Just as she writes - so easy and tasty!!

#summersalads #quickandeasy #vegetarian #eattherainbow