Southwestern Lentil Salad
(my notes are below. Original recipe from allrecipes: http://allrecipes.com/Recipe/Southwe....aspx?prop31=1
2 (15 ounce) cans black beans, rinsed and drained 3 cups cooked lentils 1 1/2 cups fresh or frozen corn 1 cup chopped red onion 1 cup chopped green pepper 1/4 cup minced fresh cilantro or parsley 1 cup vegetable oil 1/2 cup cider vinegar 1 tablespoon Dijon mustard 1 1/2 teaspoons ground cumin 1 clove garlic, minced 1/2 teaspoon salt 1/4 teaspoon pepper DIRECTIONS In a large bowl, combine the first six ingredients. In a jar with tight-fitting lid, combine the remaining ingredients and shake well. Pour over vegetables and toss. Cover and refrigerate for at least 2 hours. **My notes: **way to much oil for me! I halved it, and it was delicious. I'll probably cut back on it a little more to see what I can get away with. I'll probably also use olive oil next time **I will probably increase the black beans next time, but then...I'm a black bean addict **tomatoes might be good too! **it's lacking a bit of something...maybe extra cilantro next time? lime juice? **there really isn't much corn for the overall recipe, but you could easily drop it if you're keeping your corn intake down. **the dressing is delicious. I'm trying to think of what else I could put it on! |
Thanks, Twynn! This looks yumm-y! :T
There was a great "Mexican Caesar Salad" at a restaurant in my old home town. It had romaine lettuce, queso fresco (feta cheese is a great replacement), pepitas (roasted pumpkin seeds), and a yummy dressing. Bet this one would work well in a salad like that. :chin: |
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