A refreshing and satisfying lentil salad that makes a perfect summer lunch.
Place lentils, water and garlic in a medium pot over high heat. Bring itto boil and reduce the heat to medium low. Cook uncovered for 15-20 minutes until they are tender but not mushy.
Drain lentils and rinse quickly. Keep this step short so that the flavor is not gone.
In a large salad bowl, combine all salad ingredients except corn chunks with cooked lentils. Place the corn chunks on the salad as you desire.
Put all dressing ingredients in a jar and shake well.
Pour the dressing over the salad and toss. Serve immediately!