Farmers’ Market Green Lentil Salad
The secret to this smashing high-protein salad is using only the ripest, brightest, freshest ingredients that you can find.
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Makes: 9 cups
For more about this recipe: How to Properly Prepare Beans So They’re Gut Healthy
Ingredients
1 cup green lentils
3 ears white corn, kernels cut off (about 3 cups)
2 cups chopped heirloom tomatoes (about 3–4 medium)
3/4 cup chopped red onion (about 1/2 small onion)
2 cups chopped fresh baby spinach (about 4 oz.)
1/4 cup fresh-squeezed lemon juice
1/4 cup bold extra virgin olive oil
Salt & fresh ground black pepper to taste
Preparation
- In large saucepan, bring lentils and 5 cups water to a boil. Reduce heat, and simmer 15–20 minutes, or until just tender and still firm. Rinse well under running cold water, and set aside. (Lentils can be cooked in advance and refrigerated.)
- Combine lentils with remaining ingredients in large bowl, and toss gently to combine. Serve as a side dish with grilled fish, or heap atop a bed of crispy greens for a main-course salad.
Nutrition Information
- Calories 186
- Carbohydrate Content 27 g
- Cholesterol Content 0 mg
- Fat Content 7 g
- Fiber Content 6 g
- Protein Content 7 g
- Saturated Fat Content 1 g
- Sodium Content 201 mg
- Sugar Content 4 g