This Mexican lentil salad is a summery take on a vegan mainstay. Tomatoes, cucumber, corn, and cilantro mix with lentils to create a filling – and never boring – salad, topped with a zesty lime vinaigrette.
Can it be a Mexican lentil salad if it doesn’t have avocado in it? I’m going with yes, because avocados are not in my daily diet, and almost everything in this salad came from my mom’s garden (thanks mom). This is an inexpensive summer main salad, with the whole base of that bowl filled with chewy green lentils. Graham and I took this camping and it made up the bulk of our dinner that evening, so you won’t go hungry if this is your main meal. It also packs really well if you like to bring lunch with you to work or school.
With cherry tomatoes, sweet corn, cucumber, and sprouts, this is a seriously summery salad. It ticks all the hot weather boxes. Fresh, light, crunchy, filling – and minimal cooking time! Because even though we’re halfway through August, I am not craving pumpkin yet, especially since it’s still well above 30C here in Manitoba.
Green lentils take about 15 minutes to cook, and corn on the cob takes maximum 20 minutes depending on how you cook it, but you can always use frozen instead. If you do use fresh sweet corn, try to eat it as soon as possible after buying it. It’ll get less sweet the longer you store it.
I just remembered that I meant to add some pickled onions to this bowl and 100% forgot. They would be awesome here and I encourage adding some! And if you love Mexican-inspired food, take a peek at my vegan cauliflower tacos and this vegan burrito bowl. The tacos were originally a winter recipe, but cauliflower and swiss chard are great at this time of year too.
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- 200 grams / 1 cup dry green lentils*
- 150 grams / 1 cup cherry tomatoes, halved
- 1 medium cucumber, thinly sliced
- 1 cob / 3/4 cup corn, cooked
- 1/4 cup / small handful sunflower sprouts
- 1/4 cup / small handful pea shoots
- 1/4 cup / small handful cilantro or parlsey
Lime Cumin Vinaigrette
- 60 ml / 1/4 cup olive oil
- 60 ml / 1/4 cup lime juice
- 1/2 teaspoon sea salt
- 1/2 teaspoon pepper
- 1/2 teaspoon maple syrup
- 1/4 teaspoon cumin
- Place the lentils into a medium pot and cover with water. Bring to a boil, then reduce the heat and simmer for about 15 minutes, or until cooked. Rinse with cold water.
- Add the cooked lentils to a large bowl with the tomatoes, cucumber, corn, sprouts, shoots, and cilantro.
- To make the vinaigrette, add all the ingredients to a container and whisk or shake until combined. Add the vinaigrette to the salad, toss, and serve. Leftovers will keep in the refrigerator for a day or so.
* Or 3 cups cooked lentils, if you've cooked them ahead of time. Tips: • You can use a couple small handfuls of any kind of sprouts/shoots/mini greens here.