Reviewed: Nov. 11, 2009

I gave this a high rating because I don't think it was the recipe's fault that I didn't care for it. Lentils are pretty new to me and they took on this very mushy texture that was not good at all- so, I don't know if I overcooked or if that was how they are supposed to be. The other flavors in this were good though- I could have eaten the rest of it if I hadn't mixed in the lentils already. Not a keeper for me, but thanks for sharing!

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HuskerGirl

Cooking Level: Intermediate

Home Town: Omaha, Nebraska, USA

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Reviewed: Sep. 21, 2009

I love this salad!!! I dropped the oil to 3/4 cup and used a can of those mini cobs of corn. I also used a mix of coloured bell pepper and added a chopped jalapeno for some zing. A definite keeper.

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luckyjellybean

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Reviewed: Aug. 27, 2009

The flavor of this dish was outstanding as was the nutritional values. It's great all week for lunch too!

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hotcooker

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Reviewed: Aug. 9, 2009

Absolutely outstanding. I followed the recipe exactly. Hard to stop eating!

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Bzorg

Home Town: Trumbull, Connecticut, USA

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Reviewed: Aug. 3, 2009

Good flavorful salad. Still a bit too earthy-tasting. I added a can of diced tomatoes (28 oz) and it tasted better. I also added a tsp of lemon pepper. Next time I will add some fresh lemon juice.

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Dina

Cooking Level: Intermediate

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Reviewed: Jul. 30, 2009

I like this because it is nutritious and economical. It's good it makes a large quantity because it took some time for me to make. I will be trying this again.

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Priest Station

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Reviewed: Jul. 13, 2009

Great addition to our spanish rice, double decker tacos and margaritas!!

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CrystalCooks

Cooking Level: Beginning

Home Town: Collingwood, Ontario, Canada

Living In: Kingston, Ontario, Canada

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Reviewed: Jun. 10, 2009

This salad was very tasty, loved the dressing. I put chick peas and lentils in it instead with the corn and had only porto vinegar and malt vinegar which I put together and added. Great recipe !

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cookiemonster

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Reviewed: Jun. 9, 2009

WOW! This is one fantastic salad! I used red and green peppers and added more corn for lots of colour. The dressing is amazing! I am definitely going to be keeping this in the rotation! Thanks for a great recipe!

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Gitano

Cooking Level: Intermediate

Living In: Burlington, Ontario, Canada

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Reviewed: May 25, 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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bellydancer

Cooking Level: Intermediate

Living In: Traverse City, Michigan, USA

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Reviewed: May 25, 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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DetectiveL

Home Town: Toronto, Ontario, Canada

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Reviewed: Apr. 11, 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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CHATBIZARRE

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Reviewed: Mar. 14, 2009

My lentils got mushed a little but this was delicious nevertheless. I reduced the oil quite a bit. 2 Tbsp instead of half cup and this still tasted very good.

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VIVNIDHI

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Reviewed: Mar. 6, 2009

Love this it's delish and good for you! Made a batch and everyone that had some went wild for it. We did add some tortilla chips for just a little crunch but it also great on it's own!

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Cassiej

Cooking Level: Expert

Home Town: Cincinnati, Ohio, USA

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Reviewed: Mar. 6, 2009

Very nice. Left out the onion because I don't like raw onion but otherwise followed the recipe as written (okay, scaled down to half the servings). Will make again.

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Kali Durga

Cooking Level: Intermediate

Living In: Calgary, Alberta, Canada

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Reviewed: Mar. 2, 2009

This is great, I also tossed it with some feta cheese. Great side for Mahi Mahi.

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Raja914

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Reviewed: Feb. 22, 2009

Yum! Just a few tips: 1 c dry lentils is approximately 3 c cooked, I drained one can of corn and threw it in instead of the frozen, beware of the onion. Somehow I ended up with an unnaturally strong onion that overpowered the rest of the ingredients. Might need to cut back. And then I cut the oil in half. Made a HUGE bowl. Yum!

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bubilina

Cooking Level: Intermediate

Living In: Kansas City, Missouri, USA

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Reviewed: Feb. 21, 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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staysail

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Reviewed: Jan. 4, 2009

This salad is excellent! I used olive oil (for taste and health benefits) and only half of the required amount. I substituted green onions and added red pepper for color. Overall, this salad is a real winner - I plan on bringing it to my next potluck!!

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adoiron

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Reviewed: Dec. 16, 2008

Excellent as posted. Loved the flavours. Felt good about eating it too!

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konow

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Southwestern Lentil Salad

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