- 1/2 pound French green lentils, rinsed and drains
- 1 (15.25 ounce) can low-sodium corn, drained
- 1 (15 ounce) can dark red kidney beans, drained
- 1 bunch Italian parsley, chopped
- 1/2 cup olive oil
- 1/2 cup red wine vinegar
- 3 tablespoons raw sugar
- salt and ground black pepper to taste
- Bring a pot of water to a boil; add lentils. Cook until lentils are tender, about 20 minutes. Drain and rinse.
- Combine corn, kidney beans, and parsley in a bowl. Whisk olive oil, vinegar, sugar, salt, and pepper together in a separate bowl. Add lentils and dressing to corn mixture; stir to coat.
- Chill in refrigerator before serving, about 1 hour.