2 (19 oz) cans lentils
1 (10 oz) can corn
1 (pint) container cherry tomatoes, cut in quarters
1 ½ cups feta
4-6 green onions, chopped
4 cloves garlic, minced
½ cup parsley, chopped
1 tsp dried oregano
½ tsp cumin
Juice of 2 lemons
5 Tbsp olive oil

1. Drain the canned ingredients. (Rinse to reduce sodium.)
2. Combine ingredients. Refrigerate until ready to serve.
3. Serve with Tostitos.

This recipe was graciously shared with me by my cousins, Olivia and Scarlett.