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! "
The salad is great by itself, but you can also serve it with salmon 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.
This salad is easy to make with common ingredients for those who do not have access to Trader Joe's. For example, if it is summer and you do have fresh corn available, use it.
Ingredients
- cooked lentils
- corn
- One lime or one lemon- just the juice
- green onions chopped (or any other type of onion you like)
- red bell pepper chopped
- salt and pepper to your taste
- Optional: a handful of fresh cilantro(or parsley)
If it is winter and you have cans of corn, use that. Do you have leftover cooked lentils? Perfect. Did you buy some already cooked lentils and not know what to do with them? Now you have an idea.
These are times when you need to be creative and adapt really fast.
A 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.
How to make
In a medium salad bowl, place the cooked lentils, and add the drained can of corn, chopped onions, red bell pepper, and parsley or cilantro if you have any.
Squeeze the lemon juice over the salad and add salt and pepper to your taste. Serve chilled next to your favorite grilled meats or just by itself.
What goes well with it?
It goes well even in tacos or, as my husband said, next to a nice piece of grilled salmon.
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.
If you like this recipe, you might also like my other recipes for lentil salads you can find here.
Lentils Corn And Pepper Salad
This Lentils Corn And Pepper Salad are a refreshing, healthy, colorful, and easy-to-make recipe that can be served by itself or next to grilled salmon.
Ingredients
- 1 cup cooked lentils
- 1 can/15 oz corn
- Juice from 1 lime or lemon
- 3-4 medium green onions chopped(or 1 small white or red onion)
- 1 medium red bell pepper chopped
- salt and pepper to your taste
- Optional: a handful of fresh cilantro(or parsley)
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 cilantro or parsley.
- Squeeze lemon juice over the salad, and add salt and pepper to your taste.
- Serve chilled.
Notes
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.
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 119Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 57mgCarbohydrates: 25gFiber: 5gSugar: 5gProtein: 6g
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!