Tuesday, August 15, 2017

Lentil and Corn Salad

The end of summer is upon us my friends. Well, technically, if you are in a non-education profession, you still have a full month + a week until the autumn equinox. But for the rest of us who operate on a school calendar, not a regular one, school is starting soon, if it hasn't already! Goodbye days in the pool, bike rides at the park, sunbathing at the beach, reading all morning, watching Netflix for hours, and endless house projects. Our lives are about to get way busy.  The days of detailed meal planning, prepping meals a week at a time, and nightly made from scratch dishes...well those will all likely fall by the wayside here in about a month. And then I'll throw a big batch of something in the roaster on Sunday, and that's what we'll eat for the week. And I'm only somewhat joking. Although I love cooking, the whole process gets really difficult once we get into the swing of our full blown fall schedule.

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.

Here's what you need to throw this quick one together.

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
1 Tbsp lime zest
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.

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