Ingredients

• 1/2 pound French green lentils, rinsed and drained
• 2 cups water
• 1 (15 ounce) can dark red kidney beans, drained and rinsed
• 1 (14 ounce) can corn, drained
• 1/4 cup chopped fresh parsley, or to taste
• 1/3 cup olive oil
• 1/3 cup balsamic vinaigrette
• 1 tablespoon white sugar
• salt and ground black pepper to taste

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Instructions

1. Combine lentils and water in a saucepan; bring to a boil. Cook lentils at a boil until tender, about 20 minutes; drain.
2. Mix kidney beans, corn, and parsley in a bowl; add lentils and gently stir.
3. Whisk olive oil, balsamic vinaigrette, sugar, salt, and black pepper together in a separate bowl; drizzle over lentil mixture and gently stir.
4. Cover bowl with plastic wrap; refrigerate until lentils are completely chilled, about 1 hour.