Summer Lentil Corn Salad
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.
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!
Video
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!
Tried this recipe?Leave a comment below and tag @toshistable on social!
