This summery vegan Mexican lentil salad is filled with green lentils, tomatoes, cucumber, corn, and cilantro, topped with a zesty lime vinaigrette.
Course Main Course, Salad
Cuisine Mexican, Vegan
Prep Time 10 minutesminutes
Cook Time 15 minutesminutes
Total Time 25 minutesminutes
Ingredients
200grams / 1 cupdry green lentils*
150grams / 1 cupcherry tomatoes, halved
1mediumcucumber, thinly sliced
1cob / 3/4 cupcorn, cooked
¼cup / small handfulsunflower sprouts
¼cup / small handfulpea shoots
¼cup / small handfulcilantro or parlsey
Lime Cumin Vinaigrette
60ml / 1/4 cupolive oil
60ml / 1/4 cuplime juice
½teaspoonsea salt
½teaspoonpepper
½teaspoonmaple syrup
¼teaspooncumin
Instructions
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.
Notes
* 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.