Fortunately for me, this recipe is an easy one and one I plan to keep on a pretty consistent rotation. I have recently discovered how much I love lentils. They are a great source of protein which is great for us because we do meatless meals at least a couple days a week around here. They are also good for heart and digestive health, and can increase energy and weight loss. Why wouldn't you want these in your diet? And the part I like is that unlike other legumes, lentils cook really quickly and really easily. Oh, and they taste good.
4 ears of cooked corn on the cob
1 cup cooked brown or green lentils, rinsed
1 cup diced red pepper
1 green onion, minced
4 Tbsp lime juice
3 Tbsp chopped fresh cilantro
2 Tbsp canola oil
salt and pepper to taste
Step one. Combine Salad ingredients.
Typically, I would do the corn on the grill for a recipe like this one, but this time, I just roasted the corn, brushed with butter and wrapped with foil, in a 450 degree oven for about 25 minutes.
And then sliced it off the cob. Mmmm, crispy corn off the cob.
Step 2: Mix up all the dressing ingredients.
Step 3: Pour the dressing over the salad and mix it all together.
And that is it, my friends. It's totally that easy. And I have to say, the salad is even better the next day and day after, once it's had some time to marinate in the dressing for a while. So make a big batch and eat it all week!
Bon Appetit, and Happy Summering!
Recipe adapted slightly from Cookspiration.