Southwestern Sprouted Lentil Salad Food

SOUTHWESTERN LENTIL SALAD

Southwestern Lentil Salad image

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.

Provided by beccalanders31

Categories Lentil

Time 4h15m

Yield 8 serving(s)

Number Of Ingredients 13

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)

Steps:

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.

SPEEDY SOUTHWEST SALAD

Speedy Southwest Salad image

I used leftover corn and black beans I had in the fridge to throw together this simple layered salad. It's a big time-saver because it requires little chopping and features a quick dressing. The crunchy combination is always in demand at our house. -Kara Ann Goff, Loveland, Colorado

Provided by Taste of Home

Categories Lunch

Time 10m

Yield 6 servings.

Number Of Ingredients 8

Ingredients

1 package (10 ounces) ready-to-serve salad greens
1 can (15 ounces) whole kernel corn, drained
1 can (15 ounces) black beans, rinsed and drained
1/2 cup ranch salad dressing
1/2 cup picante sauce
1 cup crushed tortilla chips
1/2 cup shredded cheddar cheese
1/2 cup diced tomatoes

Steps:

Place the greens in a large salad bowl. Top with corn and beans. , In a small bowl, combine the salad dressing and picante sauce; spoon over vegetables; toss to coat. Sprinkle with tortilla chips, cheese and tomatoes. Serve immediately.

Nutrition Facts : Calories 306 calories, Fat 16g fat (4g saturated fat), Cholesterol 13mg cholesterol, Sodium 709mg sodium, Carbohydrate 29g carbohydrate (6g sugars, Fiber 6g fiber), Protein 8g protein.

RICE & LENTIL SALAD

Rice & Lentil Salad image

My mother-in-law gave me this recipe. It's healthy and so delicious! I have to stop myself from eating the whole batch in one go!

Provided by angelique

Categories Lunch/Snacks

Time 25m

Yield 6-8 serving(s)

Number Of Ingredients 15

Ingredients

250 ml uncooked rice
250 ml lentils
125 ml raisins
125 ml sunflower seeds
250 ml carrots
125 ml onions
125 ml celery
100 ml sunflower oil
80 ml water
15 ml curry powder
3 ml ground cumin
5 ml soya sauce
60 ml honey
125 ml lemon juice
salt & pepper

Steps:

Boil the rice and add lentils, raisins, sunflower seeds, coarsely grated carrot, finely chopped onions and chopped celery.
Add the rest of the ingredients together in a shaker and mix really well. Pour over the rice mixture while still hot.
Let it cool and serve on its own as a light lunch / vegetarian meal or as a side dish to meat, chicken or fish.
The whole dish will take around 25 minutes to prepare, as you can prepare the rest of the salad and the dressing while the rice is cooking.

Nutrition Facts : Calories 477.9, Fat 21.5, SaturatedFat 2.6, Sodium 82.9, Carbohydrate 66.5, Fiber 6.4, Sugar 23.4, Protein 9.3

SOUTHWEST LENTIL SALAD

Southwest Lentil Salad image

Make and share this Southwest Lentil Salad recipe from Food.com.

Provided by palousebrand

Categories Low Cholesterol

Time 40m

Yield 6 serving(s)

Number Of Ingredients 17

Ingredients

3 cups water
3/4 cup dry lentils
1 medium sweet potato
1/2 cup salsa
2 tablespoons cilantro, chopped
1/4 cup red onion, chopped small
1 cup iceberg lettuce
1 cup red bell pepper, chopped small
3/4 cup black beans
1/2 cup corn
1 red onion, thinly sliced
1 tomatoes, diced1 avocado thinly sliced
1 tablespoon extra-virgin olive oil
1 tablespoon fresh squeezed lime juice
3 minced garlic cloves
1 teaspoon chili powder
1/2 teaspoon kosher salt

Steps:

Preheat oven to 400°.
Bake sweet potato for 45 minutes or until done.
Once the potato has cooled, dice into bite size pieces.
Heat water to a boil in a medium sauce pan.
Add lentils and cook until tender, approximately 20 minutes, drain.
In a large bowl, mix in lentils. sweet potato, red onion, salsa, corn, black beans, red pepper, tomato and cilantro.
In a separate bowl whisk the olive oil, lime juice, garlic, chili powder and salt whisk until combined.
Stir dressing into salad mix, until well combined.
Arrange chopped lettuce on a plate and top with salad.
Garnish with sliced avocado and olives.
Enjoy!

Nutrition Facts : Calories 196.7, Fat 3.1, SaturatedFat 0.5, Sodium 352.6, Carbohydrate 33.8, Fiber 12, Sugar 5.6, Protein 10.2

INDIAN SPROUTED LENTIL SALAD

Indian Sprouted Lentil Salad image

Addictive and extremely healthy! Sometimes you can find sprouted lentils or bean medley in the higher-end markets, but you can sprout your own! TO SPROUT LENTILS: Measure about 6 to 8 tablespoons and soak them in plenty of water to cover overnight. The next morning, drain and rinse, and put them into a wide mouth jar covered with cheesecloth and secured with a rubber band. Lay the jar on its side and cover with a towel. Set aside on the kitchen counter to sprout for the day, rinsing them once or twice and draining them thoroughly. If the weather is cold, they may take a little longer to sprout. Rinse them and leave them until the next morning when you'll notice each lentil has sprouted a little tail. They will now be ready to enjoy. Time estimate does not include sprouting time. NOTE: Recipe yield updated to more accurately reflect reviewer's comments. Thanks!

Provided by Sandi From CA

Categories Lentil

Time 10m

Yield 6 serving(s)

Number Of Ingredients 14

Ingredients

1 1/2 cups sprouted lentils
1/2 cup seeded and chopped cucumber
1/2 cup diced seeded tomatoes
1/3 cup thinly sliced green onion
2 tablespoons chopped cilantro
1 tablespoon olive oil
2 tablespoons lemon juice
1 tablespoon white wine vinegar
1 1/2 teaspoons dried oregano
1/2 teaspoon garlic powder
1 1/2 teaspoons curry powder
1/2 teaspoon dry mustard
1/2 cup small quartered red radish (optional)
salt and pepper

Steps:

Carefully rinse the sprouted lentils in a colander.
Add the chopped vegetables to the bowl and lightly toss them with the sprouted lentils.
In a small bowl, whisk together the remaining ingredients.
Drizzle the dressing over the vegetable mixture and toss gently again.
Allow the flavors to blend for 20 to 30 minutes before serving.

Nutrition Facts : Calories 88.3, Fat 2.6, SaturatedFat 0.4, Sodium 3.5, Carbohydrate 12.3, Fiber 4.6, Sugar 1.7, Protein 5

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Cover with a kitchen cloth. Allow to soak a minimum of 7 to 8 hours, but preferably up to 12 hours or overnight, or as much as 24 hours.

Southwestern Sprouted Lentil Salad Food

SOUTHWESTERN LENTIL SALAD

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.

SPEEDY SOUTHWEST SALAD

I used leftover corn and black beans I had in the fridge to throw together this simple layered salad. It's a big time-saver because it requires little chopping and features a quick dressing. The crunchy combination is always in demand at our house. -Kara Ann Goff, Loveland, Colorado

RICE & LENTIL SALAD

My mother-in-law gave me this recipe. It's healthy and so delicious! I have to stop myself from eating the whole batch in one go!

SOUTHWEST LENTIL SALAD

Make and share this Southwest Lentil Salad recipe from Food.com.

INDIAN SPROUTED LENTIL SALAD

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