Mexicorn Lentil Salad

By michaelmeiner

Ingredients

• 2 cups cooked lentils
• 1 12 ounce can Mexicorn -- drained
• 1 cup chopped celery
• 1/4 cup chopped red bell pepper
• 1/4 cup chopped scallion
• 3 Tablespoons oil
• 2 Tablespoons cider vinegar
• 1 clove garlic -- minced
• 1/4 teaspoon paprika
• 1/4 teaspoon ground cumin

Preparation

Step 1

In a large bowl, combine lentils, corn, celery, bell pepper, and scallion.

In a small bowl, combine oil, vinegar, garlic, paprika and cumin. Pour over salad to combine.