This Lentils Corn And Pepper Salad is a refreshing, healthy, colorful, and easy-to-make recipe that can be served by itself or next to grilled salmon.
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Recipe Inspiration
My inspiration for this Lentils Salad with Corn And Pepper came during one of my visits to Baja California, to see a dear friend. She loves to entertain and always brings to the table dishes that look very elaborate and simple to put together.
She made this salad using basic ingredients from Trader Joe's, like already-cooked lentils and corn salsa. I took the idea from her recipe and made my own version of it.
My husband had it for lunch the other day and said: "Hmmm, this salad would be great for entertaining and go really well with salmon!" I told my friend how much my husband loved the salad and then told her about his comment. She laughed and said: "He is perfectly right! I served this salad with salmon many times! "
Why This Recipe Works
Nutritional value: Lentils are a great source of plant-based protein and fiber, which can help keep you feeling full and satisfied.
Versatility: This salad can be served as a main dish, a side dish, or even as a filling for wraps. It's perfect for a quick lunch, a picnic, or a potluck. Plus, it can be easily customized. You can add your favorite veggies or herbs, or even some feta cheese or avocado for extra creaminess.
Easy and Quick to Prepare: This recipe is straightforward and doesn't require any complicated cooking techniques or hard-to-find ingredients. It's perfect for those busy weekdays when you want something quick and healthy. Plus, the lentils can be cooked in advance and stored in the fridge for a few days, making this salad even quicker to throw together.
Ingredients
- Lentils: If you don't have lentils, you could substitute them with other legumes like chickpeas or black beans.
- Canned Corn: This is sweet corn preserved by canning. It adds a touch of sweetness and a nice crunch to the salad. If canned corn isn't available, you could use frozen corn (thawed) or fresh corn kernels cut off the cob.
- Green Onions: Also known as scallions, green onions have a milder flavor than other onions. If you don't have green onions, you could use red, white, or yellow onions, though they have a stronger flavor. Chives could also work as a milder alternative.
- Red Bell Pepper: If you don't have red bell pepper, you could use yellow or orange bell peppers for a similar taste. For a bit of heat, a jalapeño or serrano pepper could be used, but keep in mind these are much spicier.
- Cilantro or Parsley: These herbs add a fresh, bright flavor to the salad. If you're not a fan of cilantro, parsley is a good substitute. You could also use fresh basil or dill, depending on your preference.
- Vinegar: This adds acidity to the vinaigrette, balancing out the flavors. If you don't have vinegar, you could use lemon or lime juice instead.
- Coriander and Mustard Seeds: These spices add depth and complexity to the vinaigrette. If you don't have coriander seeds, you could use ground coriander. If you don't have mustard seeds, you could use a small amount of prepared mustard. Alternatively, you could leave these out or replace them with other spices you enjoy, like cumin or fennel seeds.
Remember, the best part about cooking is making a recipe your own, so feel free to experiment with these substitutions based on what you have on hand and your personal taste preferences.
A Basic Way To Cook Lentils
1 cup dry lentils + 3 cups of water
Bring them to a boil, reduce heat, and simmer until tender but not mushy. The key is to simmer the lentils gently and start checking for doneness after about 15 minutes. They usually take about 20-30 minutes, depending on how dry the lentils are.
How To Serve This Salad
The lentils, corn, and pepper salad is versatile and can be served in a variety of ways. Here are some suggestions to present and pair this dish:
- Main Dish: Garnish the salad with some extra chopped herbs, perhaps a sprinkle of crumbled feta or queso fresco for added flavor and texture. Accompany it with crusty bread or garlic toast.
- Side Dish: This salad pairs wonderfully with grilled meats, especially chicken or fish (salmon). It can also complement dishes like tacos, enchiladas, or other Mexican or Spanish main courses, given your interest in international cuisines.
- Grain Bowls: Mix the salad with cooked quinoa, rice, or couscous to make a hearty grain bowl.
- Dip: Serve with tortilla chips or pita bread as a dip.
A glass of wine goes well with it too. The recipe is perfect to be made when you entertain and are not in the mood to spend too much time in the kitchen.
How To Store
If you have leftovers, just place them in an airtight container and refrigerate them. The salad will stay fresh and tasty for about 3 to 5 days. When ready to serve, remove it from the fridge and let it sit at room temperature for about 15-20 minutes before you dig in.
While you can freeze anything, I honestly wouldn't try with this salad. Nobody likes a mushy salad, if you ask me. If your salad has been sitting in the fridge for a couple of days and looks a bit sad, just drizzle a little extra vinaigrette or squeeze some fresh lemon or lime juice over it. Give it a good stir and it will be as good as new.
Expert Tip
You can freeze cooked lentils on their own for up to 6 months. If you want to make this salad in advance, you could cook and freeze the lentils, then add the fresh vegetables and vinaigrette when you're ready to serve.
If you liked this recipe, you might also like my other recipes for lentil salads:
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📖 Recipe
Lentils Corn And Pepper Salad
Ingredients
- 1 cup cooked lentils
- 15 ounces canned corn drained
- 3-4 medium green onions chopped or 1 small white or red onion
- 1 medium red bell pepper chopped
- Optional: a handful of fresh cilantro or parsley
Vinaigrette:
- 1 tablespoon red or white vinegar or the juice of one lemon
- ½ teaspoon salt
- ¼ teaspoon ground pepper
- ½ teaspoon sugar
- ½ teaspoon whole coriander seeds
- ½ teaspoon mustard seeds
Instructions
- In a medium salad bowl, place the cooked lentils.
- Drain the liquid from the can of corn and add the corn to the lentils.
- Add chopped onions, bell pepper, and a handful of chopped cilantro or parsley.
Make the vinaigrette:
- Grab a small bowl and whisk together vinegar, salt, pepper, sugar, coriander and mustard seeds. Taste for salt and adjust the flavors.
- Pour the vinaigrette over the rest of ingredients and mix well.
- Serve chilled.
Notes
- 3 cups of water
- 1 cup dry lentils
Alison's Allspice says
I love lentil salads for work lunches, this looks like exactly like what I ate today, but I had sweet potatoes instead of corn! Great recipe, I'll have to try it next week!
The Bossy Kitchen says
Hi Allison, I love lentils. They are so versatile and you can do so many things with them. Also, they are a great source of protein and fiber. Glad you liked the recipe. Interesting version with sweet potatoes! I just feel like the sweet potato would add more carbs than the corn, but I might be wrong.Thank you for the visit!
Kathryn Grace says
What a simple, wonderful, nutritious recipe! I imagine it would be just as good with fresh corn shirred right off the cob or lightly cooked frozen corn, too, yes? But hey, the can makes it especially easy. I love the lime juice and that there's no added fat. Definitely going to try this, and today, I'm sharing it as my #RecipeOfTheDay pick. Thanks so much!
The Bossy Kitchen says
Thank you, Kathryn! Definitely the can of corn makes it so much easier. I personally love simple dressings and this one is one of my favorites. Thank you for visiting and for sharing the recipe on your website!
angie church says
This sounds amazing and will look so pretty on the table. Thanks for sharing
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The Bossy Kitchen says
Thank you, Angie! I hope you make it and let me know if you liked it!
Annie says
Am I reading this right? There is only 1 Tbsp of liquid in the vinaigrette?
Gabriela says
Yes. Start with one tablespoon and see how you like it. You can always add more. Or you can use the juice from one lemon instead.
Carol says
I will be so interested in making this salad. I do have a bag of dried lentils in pantry and was just wondering if they should be soaked like dried beans or if I can just cook them as they are? I see your instruction says to cook and taste to check if they are done. So any idea about how long this might take?
Gabriela says
No, you generally do not need to soak lentils before cooking them, unlike many types of dried beans that require soaking to reduce cooking time and improve digestibility. Lentils are smaller and have a soft texture, which means they cook quickly. It usually takes between 15 to 30 minutes, depending on the variety and how dry they are.
PS: The article also tells you how to cook them and for how long.