Southwest Lentil Salad Recipes

SOUTHWESTERN SPROUTED LENTIL SALAD

Southwestern Sprouted Lentil Salad image

Provided by truRoots

Categories Lunch

Time 1h

Yield 4

Number Of Ingredients 12

Ingredients

1 cup truRoots® Organic Sprouted Green Lentils
1 teaspoon ground cumin
3 tablespoons olive oil
2 tablespoons lime juice
1 1/2 teaspoons minced garlic
1/2 teaspoon Salt
1/4 teaspoon Freshly ground black pepper
18 grape tomatoes
1/2 cup shredded carrots
2 green onions, sliced
2 tablespoons finely chopped cilantro leaves
1 jalapeño pepper

Steps:

1. PREPARE sprouted lentils according to package instructions. Drain any excess water; transfer lentils to bowl and let cool to room temperature.
2. HEAT small skillet over low heat. Add ground cumin and cook until just fragrant, about one minute.
3. COMBINE cumin, olive oil, lime, garlic, salt and pepper in large bowl. Whisk to combine. Add cooled lentils, tomatoes, carrots, green onions, cilantro and jalapeno. Toss well.
4. COVER and chill in refrigerator, or let stand 1 hour before serving for flavors to blend.

SOUTHWESTERN LENTIL SALAD

Southwestern Lentil Salad image

A lady I work with brought this to a potluck. She gave me the recipe and it is one of my favorite lunch-time salads.

Provided by beccalanders31

Categories Lentil

Time 4h15m

Yield 8 serving(s)

Number Of Ingredients 13

Ingredients

2 (15 ounce) cans black beans, rinsed and drained
3 cups cooked lentils
1 1/2 cups whole kernel corn, fresh or frozen
1 cup chopped red onion
1 cup chopped green pepper
1/4-1/2 cup minced fresh cilantro or 1/4-1/2 cup parsley
1 cup vegetable oil
1/2 cup cider vinegar
1 tablespoon Dijon mustard
1 1/2 teaspoons ground cumin
2 -3 cloves garlic, minced
salt (to taste)
pepper (to taste)

Steps:

In a mixing bowl, add the first 6 ingredients; stir to combine.
In a jar or other container with a tight-fitting lid, add the oil, vinegar, mustard, cumin, garlic, salt and pepper to taste; secure lid and shake well to mix.
Pour dressing over vegetables; toss to coat.
Cover and chill for 4 hours.
This is good served on a bed of mixed salad greens.

SOUTHWESTERN LENTIL SALAD

Southwestern Lentil Salad image

"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

Ingredients

2 cans (15 ounces each) black beans, rinsed and drained
3 cups cooked lentils
1-1/2 cups fresh or frozen corn
1 cup chopped red onion
1 cup chopped green pepper
1/4 to 1/2 cup minced fresh cilantro
1 cup vegetable oil
1/2 cup cider vinegar
1 tablespoon Dijon mustard
1-1/2 teaspoons ground cumin
1 to 2 garlic cloves, minced
1/2 teaspoon salt
1/4 teaspoon pepper

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.

SOUTHWEST BARLEY & LENTIL SOUP

Southwest Barley & Lentil Soup image

My family makes lentil soup every new year for good luck. My mom has been making it since I was little. Over time, we've tweaked it so that all our family and friends love it. -Kristen Heigl, Staten Island, New York

Provided by Taste of Home

Categories Lunch

Time 1h10m

Yield 12 servings (4-1/2 quarts).

Number Of Ingredients 12

Ingredients

1 tablespoon olive oil
1 package (14 ounces) smoked kielbasa or Polish sausage, halved lengthwise and sliced
4 medium carrots, chopped
1 medium onion, chopped
2 garlic cloves, minced
3/4 teaspoon ground cumin
1 can (28 ounces) crushed tomatoes
1 package (16 ounces) dried brown lentils, rinsed
1 can (15 ounces) black beans, rinsed and drained
3/4 cup medium pearl barley
1/2 cup frozen corn
10 cups reduced-sodium chicken broth

Steps:

In a 6-qt. stockpot, heat oil over medium heat. Add kielbasa; cook and stir 6-8 minutes or until browned. Remove from pot with a slotted spoon., Add carrots and onion to same pot; cook and stir 6-8 minutes or until tender. Add garlic and cumin; cook 1 minute longer. Stir in kielbasa and remaining ingredients; bring to a boil. Reduce heat; simmer, covered, 35-45 minutes or until lentils and barley are tender, stirring occasionally.

Nutrition Facts : Calories 366 calories, Fat 11g fat (3g saturated fat), Cholesterol 22mg cholesterol, Sodium 904mg sodium, Carbohydrate 48g carbohydrate (7g sugars, Fiber 17g fiber), Protein 21g protein.

SOUTHWEST SALAD

Southwest Salad image

Something I just threw together one night but ended up being the best salad I've ever made--corn, cheese, tomatoes and tortilla chips complimented by ranch dressing with a kick.

Provided by GreenEyedLS

Categories Salad Dressings

Time 10m

Yield 4-6 serving(s)

Number Of Ingredients 9

Ingredients

bagged lettuce, preferably hearts of romaine
2 roma tomatoes, chopped
2/3 cup sharp cheddar cheese, GRATED
2/3 cup corn
2/3 cup tortilla chips, crushed
1 cup ranch dressing, from bottle
1/4 cup salsa
1/4 teaspoon chili powder
1/4 teaspoon cumin

Steps:

Mix all salad ingredients together in large serving bowl.
Mix all dressing ingredients together in a cup or small bowl.
Toss with dressing or serve on the side.
If preparing ahead of time, wait to add chips so they stay crisp.

SOUTHWESTERN LENTIL SALAD

Southwestern Lentil Salad image

'Cumin goes so well with the beans in this salad,' conveys field editor Denise Baumert of Dalhart, Texas.

Provided by Allrecipes Member

Time 15m

Yield 8

Number Of Ingredients 13

Ingredients

2 (15 ounce) cans black beans, rinsed and drained
3 cups cooked lentils
1 ½ cups fresh or frozen corn
1 cup chopped red onion
1 cup chopped green pepper
¼ cup minced fresh cilantro or parsley
1 cup vegetable oil
½ cup cider vinegar
1 tablespoon Dijon mustard
1 ½ teaspoons ground cumin
1 clove garlic, minced
½ teaspoon salt
¼ teaspoon pepper

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 470.5 calories, Carbohydrate 41.8 g, Cholesterol 0 mg, Fat 28.6 g, Fiber 14.8 g, Protein 14.6 g, SaturatedFat 3.8 g, Sodium 585.9 mg, Sugar 3.7 g

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