Best Southwest Lentil Salad Recipes

Southwest Lentil Salad image

Provided by palousebrand

Time 40m

Yield 6 serving(s)

Number Of Ingredients 17

3 cups water
3/4 cup dry lentils
1 medium sweet potato
1/2 cup salsa
2 tablespoons cilantro, chopped
1/4 cup red onion, chopped small
1 cup iceberg lettuce
1 cup red bell pepper, chopped small
3/4 cup black beans
1/2 cup corn
1 red onion, thinly sliced
1 tomatoes, diced1 avocado thinly sliced
1 tablespoon extra-virgin olive oil
1 tablespoon fresh squeezed lime juice
3 minced garlic cloves
1 teaspoon chili powder
1/2 teaspoon kosher salt

Steps:

Preheat oven to 400°.
Bake sweet potato for 45 minutes or until done.
Once the potato has cooled, dice into bite size pieces.
Heat water to a boil in a medium sauce pan.
Add lentils and cook until tender, approximately 20 minutes, drain.
In a large bowl, mix in lentils. sweet potato, red onion, salsa, corn, black beans, red pepper, tomato and cilantro.
In a separate bowl whisk the olive oil, lime juice, garlic, chili powder and salt whisk until combined.
Stir dressing into salad mix, until well combined.
Arrange chopped lettuce on a plate and top with salad.
Garnish with sliced avocado and olives.
Enjoy!

Nutrition Facts : Calories 196.7, Fat 3.1, SaturatedFat 0.5, Sodium 352.6, Carbohydrate 33.8, Fiber 12, Sugar 5.6, Protein 10.2

Southwestern Lentil Salad image

Provided by beccalanders31

Categories Lentil

Time 4h15m

Yield 8 serving(s)

Number Of Ingredients 13

2 (15 ounce) cans black beans, rinsed and drained
3 cups cooked lentils
1 1/2 cups whole kernel corn, fresh or frozen
1 cup chopped red onion
1 cup chopped green pepper
1/4-1/2 cup minced fresh cilantro or 1/4-1/2 cup parsley
1 cup vegetable oil
1/2 cup cider vinegar
1 tablespoon Dijon mustard
1 1/2 teaspoons ground cumin
2 -3 cloves garlic, minced
salt (to taste)
pepper (to taste)

Steps:

In a mixing bowl, add the first 6 ingredients; stir to combine.
In a jar or other container with a tight-fitting lid, add the oil, vinegar, mustard, cumin, garlic, salt and pepper to taste; secure lid and shake well to mix.
Pour dressing over vegetables; toss to coat.
Cover and chill for 4 hours.
This is good served on a bed of mixed salad greens.