Corn And Lentil Salad Recipes
TOMATO AND LENTIL SALAD
Provided by Marcela Valladolid
Categories side-dish
Time 1h
Yield 4 servings
Number Of Ingredients 10
Steps:
- Combine the lentils, garlic and 4 cups water in a large heavy pot. Bring to a boil and reduce to a simmer. Simmer until the lentils are soft, about 15 minutes. Drain the lentils, discarding the garlic cloves, and set aside to cool to room temperature.
- In a mixing bowl, whisk together the lemon juice and olive oil until combined. Add the tomatoes, scallions, basil, dill, corn and cooled lentils. Season with salt and pepper. Add the lemon zest and toss to combine, making sure everything is evenly incorporated.
- Serve cold or at room temperature. This dish can be made 1 day ahead.
CHEAP AND EASY LENTIL SALAD
A cheap and easy lentil salad. Makes a great side salad at dinner or a great lunch at work!
Provided by Kelly
Categories Salad Beans Lentil Salad Recipes
Time 1h30m
Yield 8
Number Of Ingredients 9
Steps:
- Combine lentils and water in a saucepan; bring to a boil. Cook lentils at a boil until tender, about 20 minutes; drain.
- Mix kidney beans, corn, and parsley in a bowl; add lentils and gently stir.
- Whisk olive oil, balsamic vinaigrette, sugar, salt, and black pepper together in a separate bowl; drizzle over lentil mixture and gently stir.
- Cover bowl with plastic wrap; refrigerate until lentils are completely chilled, about 1 hour.
Nutrition Facts : Calories 301.1 calories, Carbohydrate 37.1 g, Fat 13 g, Fiber 12.9 g, Protein 11.5 g, SaturatedFat 1.7 g, Sodium 382.6 mg, Sugar 4 g
CORN AND LENTIL SALAD
From the American Institute for Cancer Reasearch. Lentils are rich in the nutrients and phytochmeicals that fight against cancer! 4 WW points.
Provided by Carianne
Categories Lentil
Time 40m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- In a medium pan, bring lentils and broth to a boil; reduce heat and simmer.
- Cover and cook 25- 30 minutes or until tender.
- Drain lentils and transfer to a large bowl.
- Add corn (thawed), celery, parsley, and onion.
- Allow to cool.
- In small bowl, whisk vinegar, oil, marjoram, and zest.
- Drizzle dressing over salad and toss lightly.
- Salt and pepper to taste.
Nutrition Facts : Calories 150.4, Fat 5.2, SaturatedFat 0.7, Sodium 24.7, Carbohydrate 23, Fiber 4.9, Sugar 3.4, Protein 5.3
SOUTHWESTERN LENTIL SALAD
"Cumin goes so well with the beans in this salad," conveys field editor Denise Baumert of Dalhart, Texas.
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 8-10 servings.
Number Of Ingredients 13
Steps:
- In a large bowl, combine the first six ingredients. In a jar with tight-fitting lid, combine the remaining ingredients and shake well. Pour over vegetables and toss. Cover and refrigerate for at least 2 hours.
Nutrition Facts : Calories 330 calories, Fat 23g fat (3g saturated fat), Cholesterol 0 cholesterol, Sodium 243mg sodium, Carbohydrate 26g carbohydrate (5g sugars, Fiber 8g fiber), Protein 9g protein.
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