Southwestern Lentil Salad with Corn
Earthy lentils meet smoky charred corn and lime in a hearty, protein-packed salad.
Dietary
Vegan, Vegetarian, Pescatarian, Wheat free, Dairy free, Nut free, Halal, Kosher
This salad pairs tender green or brown lentils with sweet corn, bell pepper, and red onion in a tangy lime-cumin dressing. It works well as a make-ahead lunch, a potluck side, or a light dinner alongside grilled chicken or fish. Serve chilled or at room temperature for the best texture and flavor.
Ingredients
- 1 1/2 cups dried green lentils, rinsed
- 4 cups water
- 1/2 teaspoon salt, for cooking lentils
- 1 1/2 cups corn kernels, fresh or frozen
- 1 tablespoon olive oil, for charring corn
- 1 red bell pepper, diced
- 1/2 cup red onion, finely diced
- 1 jalapeño, seeded and minced
- 1/2 cup cherry tomatoes, halved
- 1/3 cup fresh cilantro, chopped
- 1 avocado, diced
- 1/4 cup olive oil
- 3 tablespoons fresh lime juice
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1 clove garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Method
-
Combine the rinsed lentils, water, and 1/2 teaspoon salt in a 6-quart saucepan. Bring to a boil over high heat, then reduce heat to low and simmer until the lentils are tender but still hold their shape.
-
Drain the lentils and spread them on a baking sheet to cool to room temperature.
-
Heat 1 tablespoon olive oil in a 9-inch skillet over medium-high heat. Add the corn kernels and cook, stirring occasionally, until lightly charred in spots.
-
Transfer the charred corn to a bowl and let it cool slightly.
-
In a large bowl, combine the cooled lentils, charred corn, bell pepper, red onion, jalapeño, cherry tomatoes, and cilantro.
-
In a small bowl, whisk together the 1/4 cup olive oil, lime juice, cumin, chili powder, minced garlic, salt, and black pepper until emulsified.
-
Pour the dressing over the lentil mixture and toss gently to coat evenly.
-
Fold in the diced avocado just before serving, or chill the salad for up to 2 hours and add the avocado right before serving.
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Southwestern Lentil Salad with Corn
This salad pairs tender green or brown lentils with sweet corn, bell pepper, and red onion in a tangy lime-cumin dressing. It works well as a make-ahead lunch, a potluck side, or a light dinner alongside grilled chicken or fish. Serve chilled or at room temperature for the best texture and flavor.
1 hr 30 min 6 servings 310 cal
Ingredients
- 1 1/2 cups dried green lentils, rinsed
- 4 cups water
- 1/2 teaspoon salt, for cooking lentils
- 1 1/2 cups corn kernels, fresh or frozen
- 1 tablespoon olive oil, for charring corn
- 1 red bell pepper, diced
- 1/2 cup red onion, finely diced
- 1 jalapeño, seeded and minced
- 1/2 cup cherry tomatoes, halved
- 1/3 cup fresh cilantro, chopped
- 1 avocado, diced
- 1/4 cup olive oil
- 3 tablespoons fresh lime juice
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1 clove garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Method
- 1
Combine the rinsed lentils, water, and 1/2 teaspoon salt in a 6-quart saucepan. Bring to a boil over high heat, then reduce heat to low and simmer until the lentils are tender but still hold their shape.
- 2
Drain the lentils and spread them on a baking sheet to cool to room temperature.
- 3
Heat 1 tablespoon olive oil in a 9-inch skillet over medium-high heat. Add the corn kernels and cook, stirring occasionally, until lightly charred in spots.
- 4
Transfer the charred corn to a bowl and let it cool slightly.
- 5
In a large bowl, combine the cooled lentils, charred corn, bell pepper, red onion, jalapeño, cherry tomatoes, and cilantro.
- 6
In a small bowl, whisk together the 1/4 cup olive oil, lime juice, cumin, chili powder, minced garlic, salt, and black pepper until emulsified.
- 7
Pour the dressing over the lentil mixture and toss gently to coat evenly.
- 8
Fold in the diced avocado just before serving, or chill the salad for up to 2 hours and add the avocado right before serving.