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Lentil Salad with Cumin-Lime Vinaigrette

Salad

2 cups french lentils, cooked in boiling unsalted water (about 25 minutes under slow boil)

2 ears of corn, cut off kernels after cooked

3 bell peppers of your choice, chopped

1 small red onion, chopped

1 bunch of cilantro, chopped

 

Vinagerette

1.5 tsp cumin seeds, sauteed in 4 tbsp olive oil until seeds are brown

more olive oil

4 limes, juiced

zest of 2 limes

2 garlic cloves, minced

salt to taste (1-2 tsp)

black pepper

1.5 tsp cumin powder

black pepper

red wine vinegar

 

Method

1. after lentils are cooked, drain water and allow to cool. 

2. make vinagerette by starting with cumin seeds/olive oil.  once it is cool, add other dressing ingredients to this mixture.  you will also need several tbsp of red wine vinegar and more olive oil, which I adjusted by taste.

3. combine lentils with chopped veggies, and then toss everything with dressing. 


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