Southwestern Lentil Salad

Submitted 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."

 

• Ready In: 4hrs 15mins
• Ingredients: 13
• Serves: 8

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)

directions

1. In a mixing bowl, add the first 6 ingredients; stir to combine.
2. 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.
3. Pour dressing over vegetables; toss to coat.
4. Cover and chill for 4 hours.
5. This is good served on a bed of mixed salad greens.

Reviews

[Carianne]

Too much oil - cold easily cut in half. Other than that, a great versatile recipe. Thanks!

 

[Sherrybeth]

good stuff. kids and adults alike enjoyed it at the potluck i carried it to. thank you so much for sharing!

 

[anne thomas]

Really tasty and quick to make. A great summertime side dish with barbequed meats. I also enjoyed it with chicken quesadillas.