Lentil Corn Salad
Adapted from Cookspiration.
Yield: 4-6 servings
2 tbsp/30mL Lime juice
1 tbsp/15mL Canola oil
1/4 tsp/1mL each Salt & pepper
2 x 341 mL Cans of corn, no salt added
1 x 540 mL Can of green lentils, drained and rinsed
1 Red bell pepper, chopped
2 Green onions, sliced
- Drain corn and combine with lentils, pepper and onion in a large bowl.
- Whisk lime juice, canola oil, salt, and pepper in a small bowl.
- Pour dressing over lentil mixture and stir until well coated.
- Serve immediately or refrigerate to enjoy later
This salad includes protein through the use of lentils, while also focusing on traditional salad ingredients. Try this as a side dish accompanying fish or chicken for supper. Refrigerate leftovers and enjoy it as a meal in itself for lunch the next day.