Southwestern Lentil Salad

Name: Southwestern Lentil Salad
Prep time: 15 min
Cook time: 4 h
Total time: 4 h 15 min
Yield: 8 serving(s)
Ingredients: 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)

(3)

Recipe by beccalanders31

A lady I work with brought this to a potluck. She gave me the recipe and it is one of my favorite lunch-time salads.

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READY IN: 4hrs 15mins

SERVES: 8

UNITS: US

INGREDIENTS

Nutrition

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)

DIRECTIONS

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.

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