A cheap and easy lentil salad. Makes a great side salad at dinner or a great lunch at work!
Combine lentils and water in a saucepan; bring to a boil. Cook lentils at a boil until tender, about 20 minutes; drain.
Mix kidney beans, corn, and parsley in a bowl; add lentils and gently stir.
Whisk olive oil, balsamic vinaigrette, sugar, salt, and black pepper together in a separate bowl; drizzle over lentil mixture and gently stir.
Cover bowl with plastic wrap; refrigerate until lentils are completely chilled, about 1 hour.
Per Serving: 301 calories; protein 11.5g; carbohydrates 37.1g; fat 13g; sodium 382.6mg.