Mexican Lentil Salad
The robust flavor of this simple salad recipes makes it a great
accompaniment for barbecued beef or pork.
Makes 6 to 8 servings
1 small onion, cut into ¼ inch dice
1 medium-size clove garlic, minced
1 jalapeno pepper, seeded and minced
2 ripe tomatoes, peeled, seeded, and cut into ¼ inch dice
½ green bell pepper, seeded and cut into ¼ inch dice
1 teaspoon ground cumin
1 teaspoon well-flavored chili powder, or more to taste
3 tablespoons fresh lime juice
1/3 cup olive oil
¼ cup chopped fresh cilantro
1 ½ cups brown lentils, well picked over, simmered in water to cover
until tender, 45 to 60 minutes, well drained, and cooled
Salt and freshly ground black pepper to taste
2 tablespoons thinly sliced green onions (scallions)
Leaf lettuce
In a large bowl, toss together all the ingredients except the lentils,
green onions, and lettuce. Stir in the drained and cooled lentils.
Chill overnight. Bring the salad to room temperature.
Arrange the lettuce on a serving plate. Pile the salad on the lettuce
and garnish with the green onions and another grind of pepper. Here you
go for a simple and delicious salad recipes.
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