Chop the vegetables

• Peel the red onion and cut it in half.
• Deseed the red and green bell peppers.
• Chop the onion and peppers with the vegetable chopper.

Rinse and warm the legumes

• Rinse and drain the chickpeas and pinto beans.
• Warm the lentils in the microwave, then drain them.

Combine the salad

• Put the chopped vegetables, chickpeas, pinto beans, lentils and corn in a mixing bowl.
• Mix everything together until evenly combined.

Dress and serve

• Squeeze the lemon over the salad.
• Add the olive oil, vinegar and chopped parsley, then toss well.