Cheap and Easy Lentil Salad Recipe

Combine lentils and water in a saucepan; bring to a boil. Cook lentils at a boil until tender about 20 minutes; drain.

Mix kidney beans corn and parsley in a bowl; add lentils and gently stir.

Whisk olive oil balsamic vinaigrette sugar salt and black pepper together in a separate bowl; drizzle over lentil mixture and gently stir.

Cover bowl with plastic wrap; refrigerate until lentils are completely chilled about 1 hour.