Lentil and Corn Salad Bowl
If you are looking for an easy summer meal that is light and satisfying, this lentil salad bowl may be for you. It’s made with lentils, you can make a batch or use canned lentils if it’s hot and you don’t want to add heat to your house or you just don’t have time to cook lentils. I like to make extra when cooking beans and lentils and then portion out two cups into bags and freeze. Then I always have some on hand.
For the corn, you can use frozen, thawed or I like raw corn cut from the cob. Yes, you can eat raw corn, it’s crispy and sweet. I tend to stay away from canned corn and use frozen if I don’t have fresh.
Add colored bell peppers to get a variety of antioxidants, red onion, tomatoes and avocado and you are ready to go.
Whisk together the dressing ingredients and toss. For a twist on flavor, blend the dressing ingredients with a couple spoonsful of salsa.
Easy, satisfying and delicious! Let me know if you give it a try or tag me in a post.
Lentil and Corn Salad
Ingredients
- 2 cups Lentils, brown or green cooked and rinsed or use canned
- 2 cups Corn thawed frozen or cut from cob
- 2 Red Bell Pepper diced
- 2 Tomato medium, diced
- 1/2 cup Red Onion finely chopped
- 2 Avocado chopped
- 1/4 cup Extra Virgin Olive Oil
- 1/4 cup Lemon Juice
- 2 Tbs Parsley very finely chopped
- 2 Garlic clove, small, minced
Instructions
- Divide the lentils, corn, pepper, tomato, red onion, and avocado between four bowls or plates.
- To a small jar add the oil, lemon juice, parsley, and garlic and shake well until combined. Pour the dressing over the salads, mix well and enjoy!