1 l/2 cups (375 mL) lentils, cooked
1 1/2 cups (375 mL) cooked rice
1/4 cup (60 mL) chopped parsley
1 onion, finely chopped
2 garlic cloves, finely sliced
Dressing
1/4 cup (60 mL) olive oil or corn oil
juice of 1 lemon
pinch of basil
pinch of savory
2 tbsp (30 mL) soy sauce
salt and pepper
· In a salad bowl, combine all ingredients. Let stand for 15 minutes.
Variation
· Serve this salad warm.
Servings = 4