Lentils Corn And Pepper Salad

4.64 from 11 votes

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.

Prep Time10

Total Time10

Course: Salads

Cuisine: American

Servings: servings

Calories: 102kcal

Author: Gabriela

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

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, about 30 minutes. The best way to check if they are done is to taste them.

Nutrition