Corn And Lentil Salad - cooking recipe

Ingredients

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

Preparation

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