Southwestern Lentil Salad |
|
 |
Prep Time: 15 Minutes Cook Time: 240 Minutes |
Ready In: 255 Minutes Servings: 8 |
|
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. 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) |
Directions:
1. In a mixing bowl, add the first 6 ingredients; stir to combine.
2. 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.
3. Pour dressing over vegetables; toss to coat.
4. Cover and chill for 4 hours.
5. This is good served on a bed of mixed salad greens.
|
|