• Skip to primary navigation
  • Skip to main content
  • All Recipes
  • About
Occasionally Eggs

Occasionally Eggs

Healthy Vegetarian Recipes for Every Season

  • Cookbook
  • Contact
  • All Recipes
  • About
  • Cookbook
  • Contact
Lunch

Summer Lentil Salad with Lime Vinaigrette

August 16, 2018 by Alexandra Daum
This vegan summer lentil salad is filled with green lentils, tomatoes, cucumber, corn, and cilantro, topped with a zesty lime vinaigrette.
Jump to Recipe
Salad with cucumber, corn, cherry tomatoes, and lime.

With cherry tomatoes, sweet corn, cucumber, and sprouts, this is a beautiful seasonal summer lentil salad. It ticks all the hot weather boxes. Fresh, light, crunchy, filling – and minimal cooking time!

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.

For some more vegetable-packed lentil salad recipes, try my summer strawberry salad, roasted carrot salad with tahini and lentils, or roasted beet lentil salad.

Table of Contents hide
Ingredient Notes and Substitutions
Recipe Notes
How to Store
Expert Tips
More Great Lentil Recipes
Mexican Lentil Salad with Lime Vinaigrette

Ingredient Notes and Substitutions

  • Lentils: green, brown, or black lentils can all be used for this recipe, but not red.
  • Sprouts: the types listed in the recipe card are suggestions. Use any kind of sprouts or shoots that you like here.

Recipe Notes

The fresher the ingredients, the better this salad will be. Like most summer recipes on OE, if you have a garden or pots, this makes good use of typical summer vegetables like cherry tomatoes.

How to Store

Storage: because of the soft vegetables used, this only lasts about a day in the refrigerator. Keep leftovers in a sealed container but eat them quickly.

Freezing: I don’t recommend freezing this recipe.

Expert Tips

  • Use a peeler: the cucumber is cut with a vegetable peeler, simply taking long strips off. This makes for nice thin strips and is easier than using a knife.
  • Rinse the lentils: this cools them down quickly to add to the salad, but it also removes any foam residue that might be present from cooking.

More Great Lentil Recipes

Lentil Bolognese
Hearty Lentil Chili
Cabbage Lentil Soup
Lentil and Green Patties

If you make this Vegan Lentil Salad or any other vegetarian summer recipes on Occasionally Eggs, please take a moment to rate the recipe and leave a comment below. It’s such a help to others who want to try the recipe. For more OE, follow along on Instagram, Facebook, and Pinterest, purchase the Occasionally Eggs cookbook, or subscribe for new posts via email.

Yield: 4

Mexican Lentil Salad with Lime Vinaigrette

Prep Time 10 minutes minutes
Cook Time 15 minutes minutes
Total Time 25 minutes minutes
4.60 from 5 votes

Ingredients

Metric – American
  • 200 grams dry green lentils*
  • 150 grams cherry tomatoes halved
  • 1 medium cucumber thinly sliced
  • 1 cob corn cooked, kernels only
  • Small handful sunflower sprouts
  • Small handful pea shoots
  • Small handful cilantro or parsley finely chopped

Lime Cumin Vinaigrette

  • 60 ml olive oil
  • 60 ml lime juice
  • ½ teaspoon sea salt
  • ½ teaspoon black pepper
  • ½ teaspoon maple syrup
  • ¼ teaspoon cumin ground

Instructions

  • Place the lentils into a medium pot and cover with water. Add a pinch of salt. Bring to a boil, then reduce the heat and simmer, covered, for about 15 minutes, or until cooked. Rinse with cold water.
    200 grams dry green lentils*
  • Add the cooked lentils to a large bowl with the tomatoes, cucumber, corn, sprouts, shoots, and cilantro.
    150 grams cherry tomatoes, 1 medium cucumber, 1 cob corn, Small handful sunflower sprouts, Small handful pea shoots, Small handful cilantro or parsley
  • Add the vinaigrette to the salad, toss, and serve. Leftovers will keep in the refrigerator for a day or so. 

Lime Vinaigrette

  • Add all the ingredients to a container and whisk or shake until combined.
    60 ml olive oil, 60 ml lime juice, 1/2 teaspoon sea salt, 1/2 teaspoon black pepper, 1/2 teaspoon maple syrup, 1/4 teaspoon cumin

Notes

* Or 3 cups cooked lentils, if you’ve cooked them ahead of time.

* For American cup measurements, please click the pink link text above the ingredient list that says ‘American’.


Nutrition

Serving: 1 Calories: 337kcal Carbohydrates: 39g Protein: 14g Fat: 15g Saturated Fat: 2g Polyunsaturated Fat: 2g Monounsaturated Fat: 10g Trans Fat: 0.003g Sodium: 307mg Potassium: 714mg Fiber: 16g Sugar: 5g Vitamin A: 292IU Vitamin C: 19mg Calcium: 45mg Iron: 4mg

Nutrition is provided as a courtesy and is an estimate. If this information is important to you, please have it verified independently.

© Alexandra Daum
Course: Appetizer, Main Course, Mains, Salad, Side Dish, Sides, Summer
Cuisine: American
Diet Gluten Free, Vegan, Vegetarian
Print Pin Recipe

More Lunch:

A large shallow bowl of potato salad with radishes and chive flowers, plate with more salad behind.Early Summer Potato Salad
Stack of latkes on a plate with a fork.Sweet Potato Latkes
A chickpea flour pancake topped with a pile of spring vegetables.Roasted Spring Vegetable Socca
Man holding a wrap filled with vegetables and greens.Hummus Wraps with Roasted Carrots

Previous Post: « Italian Chocolate Bread Pudding
Next Post: Easy Overnight Spelt Rye Bread »

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

About Alexandra
Recipes
FAQ
Contact
Work With Me

STAY IN CONTACT
get weekly updates, exclusive recipes, and more

   

Get the cookbook

© 2023 Occasionally Eggs | Images and text may not be used without permission | Privacy Policy