Vegan Lentil Salad

½ pound French green lentils, rinsed and drains

1 (15.25 ounce) can low-sodium corn, drained

1 (15 ounce) can dark red kidney beans, drained

1 bunch Italian parsley, chopped

½ cup olive oil

½ cup red wine vinegar

3 tablespoons raw sugar

salt and ground black pepper to taste

Bring a pot of water to a boil; add lentils. Cook until lentils are tender, about 20 minutes. Drain and rinse.

Combine corn, kidney beans, and parsley in a bowl. Whisk olive oil, vinegar, sugar, salt, and pepper together in a separate bowl. Add lentils and dressing to corn mixture; stir to coat.

Chill in refrigerator before serving, about 1 hour.