Corn And Lentil Salad

• 1 cup lentils, sorted,rinsed,and drained
• 2 1/2 cups vegetable broth
• 2 cups frozen corn, thawed
• 1 cup chopped celery
• 1 cup chopped parsley
• 3/4 cup chopped red onion
• 1/4 cup balsamic vinegar
• 2 tablespoons olive oil
• 1 tablespoon fresh marjoram
• 1 teaspoon dried grated orange zest
• salt and pepper

1. In a medium pan, bring lentils and broth to a boil; reduce heat and simmer.
2. Cover and cook 25- 30 minutes or until tender.
3. Drain lentils and transfer to a large bowl.
4. Add corn (thawed), celery, parsley, and onion.
5. Allow to cool.
6. In small bowl, whisk vinegar, oil, marjoram, and zest.
7. Drizzle dressing over salad and toss lightly.
8. Salt and pepper to taste.

lentils, vegetable broth, frozen corn, celery, parsley, red onion, balsamic vinegar, olive oil, fresh marjoram, orange zest, salt

Taken from www.food.com/recipe/corn-and-lentil-salad-97910 (may not work)