Lentil Salad with Cumin-Lime Vinaigrette
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
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)
1.5 tsp cumin powder
red wine vinegar
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.