Southwestern Lentil Salad |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 8 |
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Cumin goes so well with the beans in this salad, conveys field editor Denise Baumert of Dalhart, Texas. 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 |
Directions:
1. 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. Yield: 8-10 servings.
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