Lentil and Corn Chopped Salad
2 cups Lentils (cooked and rinsed)
2 cups Corn (cooked)
2 Red Bell Pepper (diced)
2 Tomato (medium, diced)
1/2 cup Red Onion (finely chopped)
2 Avocado (chopped)
1/4 cup Extra Virgin Olive Oil
1/4 cup Lime Juice
2 tbsp Cilantro (very finely chopped)
2 Garlic (clove, small, minced)
Divide the lentils, corn, pepper, tomato, red onion, and avocado between bowls or plates.
To a small jar add the oil, lime juice, cilantro, and garlic and shake well until combined. Pour the dressing over the salads, mix well and enjoy!
Refrigerate in an airtight container for up to three days. Chop the avocado just before serving. For best results, store the dressing and salad separately.
One serving is approximately 2 1/2 cups.
Use black beans or chickpeas instead.
Add cooked chicken, shrimp, or tofu.
Serve over lettuce or baby spinach. Add cucumber, fresh herbs, or grated carrot.