Serves 6

3/4 cup green or brown lentils, cooked and drained
2 cups cooked corn kernels
1 shallot, minced
2 plum tomatoes, chopped
2 ribs celery, chopped
1/2 yellow bell pepper, chopped
1/2 red onion, finely chopped
3 oz. goat cheese, crumbled
2 Tbs. chopped parsley
2 Tbs. chopped fresh mint

Dressing
3 Tbs. lemon juice
1 tsp. honey
1 tsp. olive oil
1 clove garlic, minced
salt and black pepper
In a large bowl, combine all ingredients except dressing.
In a small bowl, combine the lemon juice, honey, oil and garlic. Pour over the salad and gently toss to combine. Season with the salt and pepper.
(Louise Fiszer)