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.
My inspiration for this Lentils Corn And Pepper Salad 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 elaborated, when in fact are very 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 would also go really well with salmon!”
I was commenting to 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 many times with salmon! ”
This being said, the salad is great by itself, but you can also serve it with salmon right next to it and make it a fancy dinner. Optional, some fresh cilantro or parsley makes the salad even more colorful.
It is a refreshing, healthy, colorful and easy to make salad. A real winner in my book.
For the ones who do not have access to Trader Joe’s, obviously, this salad is easy to make with normal ingredients. If it is summer and you have fresh corn available, make it with it.
If it is winter and you have cans of corn, use that. Do you have leftover lentils? Perfect. Did you buy some already cooked lentils and you do not know what to do with it, now you have an idea.
Basic way to cook lentils:
3 cups of water
1 cup dry lentils
Bring to a boil, reduce heat and simmer until tender but not mushy. The best way to check if they are done is to taste them.
If you like this recipe, you might also like my other recipes of lentil salads you can find here, like:
- In a medium salad bowl, add the cooked lentils.
- Drain the liquid from the can of corn and add the corn to the lentils.
- Chop green onions and add them to the lentils and corn.
- Chop a bell pepper and add it too.
- Chop a handful of cilantro/parsley and add it to your salad.
- Sqeeze lemon juice over the salad, and add salt and pepper to your taste.
- Serve chilled.
Amount Per Serving:Calories: 53 Total Fat: 0g Saturated Fat: 0g Trans Fat: 0g Unsaturated Fat: 0g Cholesterol: 0mg Sodium: 52mg Carbohydrates: 10g Fiber: 3g Sugar: 2g Protein: 4g