Drain the canned lentils into a colander, rinse under cold running water until the water runs clear underneath, shake off any of the excess water and set aside to air dry

Meanwhile, finely chop 1 red onion to end up with ½ cup, finely chop 1 green bell pepper to end up with ½ cup, finely chop 1 red bell pepper to end up with ½ cup, finely chop 1 carrot (peeled) to end up with ⅓ cup and drain a small can of corn and reserve ⅓ cup

To make the dressing, add in a generous 2 tbsp extra virgin olive oil into a small bowl, along with ½ tbsp sherry vinegar, finely grate in 1 clove garlic, add in 1 tbsp finely chopped fresh parsley and lightly season with sea salt & black pepper, whisk together

Once the lentils are air dried, add them into a large bowl, along with all the chopped veggies and corn, then season with sea salt & black pepper and pour in the dressing, gently mix together until well mixed, serve at room temperature or store in the fridge for a couple of hours to serve chilled, enjoy!