Southwestern Lentil Salad Recipes
SOUTHWESTERN SPROUTED LENTIL SALAD
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
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
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
"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.
SOUTHWESTERN SALAD
My mother gave me this recipe several years ago, and we have prepared it often ever since. It can be a meal in itself...or serve it along with a Mexican meal. I often take it to potlucks and watch it disappear in no time!
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 8-10 servings.
Number Of Ingredients 8
Steps:
- In a large salad bowl, toss together the beans, green onions, tomato, avocado and half of the Catalina dressing. Top with cheese and then lettuce. Refrigerate. Just before serving, add corn chips to salad and toss. Serve with remaining dressing.
Nutrition Facts : Calories 344 calories, Fat 23g fat (7g saturated fat), Cholesterol 24mg cholesterol, Sodium 543mg sodium, Carbohydrate 26g carbohydrate (7g sugars, Fiber 4g fiber), Protein 9g protein.
SOUTHWESTERN LENTIL SALAD
'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
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
SOUTHWESTERN LENTIL SALAD
'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
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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