1 cup dry lentils
3 scallions (diced)
2 roma tomatoes (seeded and diced)
1/2 cup frozen corn
seasoned rice vinegar
Cook the lentils in water until tender -- add corn during last 5 minutes of cooking. Drain. Add diced tomatoes and scallions. Make dressing of miso and rice vinegar to your taste. I use approx. 1 tbsp of red miso and 3-4 tbsp of vinegar. Mix and add to lentils. Let marinate over night for best flavor.