Summer lentil corn salad is refreshing, easy to make and packed full of colorful, healthy veggies! This easy to make vegan salad is made with fresh corn, lentils, crunchy summer vegetables and tossed in a honey-lime dressing.

Lentil corn salad incorporates southwestern flavors and is loosely inspired by the popular cowboy caviar dip. This easy vegetarian salad utilizes French green lentils instead of beans! Free free to add in black beans for extra plant-based protein if desired.
I've been on such a lentil kick lately between my mediterranean lentil salad, arugula lemon lentil salad and warm cauliflower lentil salad! Lentils are a versatile pantry staple with many health benefits. They are high in fiber, plant protein and folate in addition to many more nutrients!
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Why You'll Love This Recipe
- Lentil and corn salad is the perfect healthy vegetable side for summer BBQ's, potlucks or dinner parties!
- The fresh sweet corn is juicy and bursting with flavor! It pairs so well with the citrus dressing and really makes this simple salad pop!
- Serve corn and lentil salad as an appetizer, side or main dish! This quick and easy salad is so versatile.
Ingredients Notes
- French green lentils - also known as Puy lentils. This variety of lentil remains firm after it cooks which makes it great for salads! Cook them with a clove of garlic and a bayleaf for extra flavor.
- Corn on the cob - fresh corn bring so much flavor to this recipe! Cut it right off the cob and add it in.
- Persian cucumbers - I love using these cucumbers since they are firm in texture and don't water down the salad. You can use English cucumbers but I would recommend scooping out the seeds!
- Red bell pepper - this add a beautiful pop of color, flavor and crunch!
- Jalapeño - for just a hint of spice! You can omit if you don't like spice.
- Red onion - adds zing to the salad along with a vibrant color.
- Cilantro - this fresh herb pairs well with the corn.
- Avocado - the avocado adds a necessary creamy element to the salad, especially since its vegan.
- Limes - use fresh lime juice to make the dressing, not the bottled stuff!
- Honey - adds sweetness to the dressing to balance the flavors.
- Spices - cayenne pepper, salt and black pepper are used to flavor the honey-lime dressing.
See recipe card for quantities.
Substitutions & Variations
- Lentils - black beluga lentils stay firm after they have been cooked and would be a great substitute. You can also use brown lentils or red lentils but they will be a bit softer in texture. Make sure to adjust cooking time according to package directions.
- Black beans - add a 15 oz can of black beans for a southwestern flair; they paid well with the corn, pepper, lime juice and cilantro.
- Cheese - feel free to add vegan cheese or regular cheese such as cotija, feta or cheddar cheese.
- Spicy - to make a spicy lentil salad, keep the jalapeño seeds and white ribs of the pepper in the salad! You can also add more cayenne pepper to the dressing if desired.
- Quick - use canned lentils and canned corn for a quick, no-cook dish! You can also use air fryer corn on the cob if you want it to be cooked!
- Spicy - keep the seeds of the jalapeño pepper in to make this spicy.
- Cooked corn - feel free to use any leftover cooked corn such as air fryer corn.
Step by Step Instructions
Add the lentils, garlic clove, bayleaf, salt and 3 cups of water to a saucepan. Bring to a boil, then reduce the heat to low, cover and simmer for 25 minutes. Strain the lentils and discard the bayleaf and garlic.
Prepare the vegetables as the lentils are cooking. Cut the corn off the cob by laying it on its side on the cutting board. Carefully slice each side of the corncob, rotating it until all the corn has been cut off.
Mix the dressing together. Whisk together the lime juice, honey, minced garlic, cayenne pepper, salt, black pepper and olive oil.
Add the cooked lentils, diced vegetables, and honey-lime dressing to a large bowl. Mix together until combined. Serve and enjoy!
Hint: use canned lentils and corn for a super quick, no-cook recipe! This especially great for the hot summer months.
How to Store
Store summer corn lentil salad in an airtight contain in the fridge for 3-5 days. You can also store it in jars with a lid for an easy meal prep option. Note that the lime dressing will start to loose its bright flavor after a couple of days. I recommend adding a squeeze of fresh lime juice or a splash of red wine vinegar to brighten it back up.
I do not recommend freezing this salad.
Top tip
Dice the vegetables so they are approximately the same size. They don't need to be exact but it makes it easier to capture the perfect bite with all of the ingredients!
Lentil Salad Serving Ideas
- Enjoy summer lentil salad as appetizer! Serve it with tortilla chips and scoop it up as as a summer dip.
- Vegan lentil salad is a great side dish and pairs well with grilled eggplant sandwiches or cauliflower tacos.
- Turn this into a main dish by serving it over a bed of grains (rice, quinoa or farro), greens or try stuffing it into a pita or wrap!
Frequently Asked Questions
Yes corn on the cob can be eaten fresh. It is sweet and juicy. While it is common to steam, grill or air fry corn it is also delicious when it has not been cooked.
No, corn is considered to be a vegetable or a grain. Fresh corn on the cob is a vegetable while corn kernels such as popcorn are considered to be a grain. Beans, peas and lentils belong to the legume family.
Remove the husks and corn silk from the corncob. Lay the corn cob on its side on a cutting board. Carefully slice the corn off the long side of the cob. Rotate the corncob to slice each side of corn off.
Summer Lentil Corn Salad
Ingredients
- 1 cup French green lentils
- 1 clove garlic
- 1 bayleaf
- 3 cups water
- 2 ears of corn, corn removed
- 1 red bell pepper, diced
- 1 jalapeño, minced
- 4 Persian cucumbers, diced
- ½ cup red onion, diced
- 1 avocado, diced
- ¼ cup cilantro, chopped
For the Lime Dressing:
- 2 large limes, juiced (just shy of ½ cup)
- 1 ½ tablespoon honey
- 1 clove of garlic, minced
- ¼ teaspoon cayenne pepper
- ¼ teaspoon salt
- freshly ground black pepper
- 2 tablespoon extra virgin olive oil
Instructions
- Add the lentils, water, bayleaf, and a clove of garlic of a medium saucepan. Bring the lentils up to a boil, then reduce the heat to low, cover and simmer for 25 minutes until tender. Strain the lentils and discard the garlic and bayleaf.
- Prepare the vegetables as the lentils cook. Dice the red pepper, jalapeño, cucumbers, red onion, avocado and cilantro. If needed, view the step by step instructions (located in the blog post above) to see a picture on how to remove the corn from the cob.
- Mix the dressing together. Add the lime juice, honey, minced garlic, cayenne pepper, salt, black pepper and olive oil to a bowl. Whisk until combined.
- Add the cooked lentils, diced vegetables and dressing to a large mixing bowl. Stir well until combined. Serve and enjoy!
Notes
- Use canned lentils and corn for a quick, no-cook summer dish.
- Serve this with tortilla chips as an appetizer, enjoy it as a side salad or throw it on a bed of greens or gains for a main dish!
Em says
This has been great for meal prep!