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Southwestern Lentil Salad
SUBMITTED BY:
Denise Baumert
PHOTO BY:
Gitano
"'Cumin goes so well with the beans in this salad,' conveys field editor Denise Baumert of Dalhart, Texas."
RECIPE RATING:
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(31)
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PREP TIME
15 Min
READY IN
15 Min
SERVINGS
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Servings
US
METRIC
INGREDIENTS
2 (15 ounce) cans black beans, rinsed and drained
3 cups cooked lentils
1 1/2 cups fresh or frozen corn
1 cup chopped red onion
1 cup chopped green pepper
1/4 cup minced fresh cilantro or parsley
1 cup vegetable oil
1/2 cup cider vinegar
1 tablespoon Dijon mustard
1 1/2 teaspoons ground cumin
1 clove garlic, minced
1/2 teaspoon salt
1/4 teaspoon pepper
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DIRECTIONS
In a large bowl, combine the first six ingredients. In a jar with tight-fitting lid, combine the remaining ingredients and shake well. Pour over vegetables and toss. Cover and refrigerate for at least 2 hours.
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REVIEWS
Reviewed on May 24, 2007 by
Dana L
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Dana L
May 24, 2007
Great! I only added 1 Tbsp of olive oil, since I prefer a very low-fat diet. It was great just like that.
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5 users found this review helpful
Great! I only added 1 Tbsp of olive oil, since I prefer a very low-fat diet. It was great just...
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Reviewed on Oct. 20, 2006 by
lunachick06
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lunachick06
Oct. 20, 2006
I love this recipe not only for the flavor, but for the health value as well. A big hit with my family because of the unique blend of flavors that work so well together. The cumin and dijon are key in tying everything together, so I wouldn't try to do without. I added another 1/2 cup of corn for color and flavor. Very very yummy.
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5 users found this review helpful
I love this recipe not only for the flavor, but for the health value as well. A big hit with...
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Reviewed on May 26, 2009 by
bellydancer
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bellydancer
May 26, 2009
Yep, this is good stuff, just like all the other reviewers have said! I cut the oil in half, added all different colors of peppers along with the green. I will make this again for a filling and healthy dish.
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3 users found this review helpful
Yep, this is good stuff, just like all the other reviewers have said! I cut the oil in half,...
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Reviewed on Jun. 21, 2008 by
Patti Jo L.
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Patti Jo L.
Jun. 21, 2008
This is soooo good. I had to try it before it got to chill for 2 hours and even NOW it is DELICIOUS! I only made minor adjustments - I definitely recommend adding about a tbs of sugar, seems to intensify the right flavors. I also added garbanzo beans since I had them in the fridge and I used dry black beans instead of canned since I had made them the day before. ABSOLUTELY a winner. Kind of similar to 3 Bean Salad.. but BETTER! (didn't think that was possible). A KEEPER!
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3 users found this review helpful
This is soooo good. I had to try it before it got to chill for 2 hours and even NOW it is...
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Reviewed on Feb. 23, 2009 by staysail
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staysail
Feb. 23, 2009
This is an excellent recipe for various reasons. First of all, it's cheap to make and nutrient dense. I follow the blood type diet for A, and made some mods. I used canned lentils, beans and corn. Rinsed them all well to get rid of excess salt. Left out the green peppers and cider vinegar. Used some lemon juice and miso with water in the dressing. Very little salt and pepper. I had some pre-cooked brown rice in the fridge, so I threw that in to beef it up a bit. Filling and delicious, I ate this for a couple of days, then sauteed it with butternut squash soup until thickened and poured over rice pasta. Topped with goat cheese. Amazing! Will make it again soon!
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2 users found this review helpful
This is an excellent recipe for various reasons. First of all, it's cheap to make and...
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Reviewed on Feb. 23, 2008 by
SLJ6
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SLJ6
Feb. 23, 2008
Scrumptious and very healthy. I was looking for a new way to eat lentils besides soup and this was a winner. I halved the recipe. I thought that the 1c. of oil was way too much. I only added 1 tblspn. of olive oil and it was more than plenty. I loved the flavors of the cumin and dijon mustard. Thanks!
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2 users found this review helpful
Scrumptious and very healthy. I was looking for a new way to eat lentils besides soup and...
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Reviewed on Oct. 8, 2007 by
Chris
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Chris
Oct. 8, 2007
I followed the recipe as written, except I used extra virgin olive oil and red wine vinegar (because they were handy). It turned out amazingly well! I will definitely use the recipe and the simple dressing again.
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2 users found this review helpful
I followed the recipe as written, except I used extra virgin olive oil and red wine vinegar...
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Reviewed on Jun. 2, 2009 by
DetectiveL
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DetectiveL
Jun. 2, 2009
I loved this. I used red pepper because I had a lot of it. Used more cilantro too. Very colourful and delicious dish.
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1 user found this review helpful
I loved this. I used red pepper because I had a lot of it. Used more cilantro too. Very...
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Reviewed on Apr. 14, 2009 by CHATBIZARRE
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CHATBIZARRE
Apr. 14, 2009
Brought this to a potluck lunch and took home an empty bowl. I love it! But yes, I reduced the oil quite a bit. Will definitely make this again.
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1 user found this review helpful
Brought this to a potluck lunch and took home an empty bowl. I love it! But yes, I reduced...
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Reviewed on Mar. 3, 2009 by Raja914
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Raja914
Mar. 3, 2009
This is great, I also tossed it with some feta cheese. Great side for Mahi Mahi.
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1 user found this review helpful
This is great, I also tossed it with some feta cheese. Great side for Mahi Mahi.
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