Miso Lentil Salad

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Ingredients (use vegan versions):


  • 1 cup dry lentils
  • 3 scallions (diced)
  • 2 roma tomatoes (seeded and diced)
  • 1/2 cup frozen corn
  • miso
  • seasoned rice vinegar

Directions:

Cook the lentils in water until tender — add corn during last
5 minutes of cooking.
Drain. Add diced tomatoes and scallions. Make dressing of miso
and rice vinegar to your
taste. I use approx. 1 tbsp of red miso and 3-4 tbsp of vinegar.
Mix and add to lentils.
Let marinate over night for best flavor.

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