A simple salad that's easily portable, which makes it great for camping trips. If you're making it in advance, prepare the dressing and store in a plastic container, then mix it up on site. Recipe from Chef in your Backpack: Gourmet Cooking in the Great Outdoors, published by Arsenal Pulp Press.
Directions for: Summer Garden Lentil Salad
Ingredients
1 cobs corn, kernels removed
cup green onions, chopped
cup cucumber, chopped
cup tomato, chopped
1 14 oz can lentils, drained and rinsed
1 Tbsp olive oil
2 Tbsp balsamic vinegar
2 Tbsp fresh basil, chopped
salt and pepper to taste
Directions
1. In a pot of boiling water, cook the corn for 10 minutes. Once cooled, cut off the kernels and add to the rest of the chopped vegetables.
2. In a bowl, combine the vegetables, lentils, oil, and vinegar and mix well.
3. Season with salt and pepper to taste before serving. Serve on its own or as an accompaniment.
See more: Salad, Summer, Quick and Easy, Healthy, Side, BBQ, Vegan, Vegetables, Vegetarian
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