Southwestern Lentil Salad Recipe

Nutrition Facts

  • One serving:
  • (1/2 cup)
  • Calories:
  • 330
  • Fat:
  • 23 g
  • Saturated Fat:
  • 3 g
  • Cholesterol:
  • 0 mg
  • Sodium:
  • 243 mg
  • Carbohydrate:
  • 26 g
  • Fiber:
  • 8 g
  • Protein:
  • 9 g


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Southwestern Lentil Salad

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"Cumin goes so well with the beans in this salad," conveys field editor Denise Baumert of Dalhart, Texas.

SERVINGS: 8-10

CATEGORY: Salads

METHOD: Chill

TIME: Prep: 15 min. + chilling

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 or parsley
  • 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:

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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