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This is a great recipe for making ahead as the flavors will improve with the luxury of a little time. A word to the wise - leftovers will stand up in the fridge for a couple days but it is best to add the tomatoes at the last minute to this salad -- a refrigerated tomato is a sad, unhappy little thing.
Recipe type: salad
Serves: 6 servings
  • For Salad
  • 1 lb. green lentils (I use TJ's brand or Le Puy French lentils)
  • 3-4 ears corn, kernels cut off from the ears
  • 1-2 ripe avocados, cut into cubes
  • 1 -2 C. cherry tomatoes, halved
  • 1 small batch cilantro, leaves chopped coarsely
  • For Vinaigrette:
  • about ⅓ C. vegetable or canola oil
  • ½ C. apple cider or aged red wine vinegar
  • 2 garlic cloves, minced fine
  • 1 tsp. cumin
  • 1 tsp. smoked paprika
  • 2 pinches salt and 1 pinch ground pepper
  • Crumbled feta or goat cheese (optional)
  1. Add lentils to a pot with twice as much water and bring to boil in lightly salted water, then turn down to a simmer.
  2. While the lentils are cooking, make the vinaigrette. Place all the ingredients in a Mason jar and shake vigorously for 15 seconds.
  3. Check on lentils. I've found that the LePuy lentils cook up perfectly in about 25 minutes, the TJ's lentils in about 30. Once nearly done, add corn kernels to lentil cooking pot, and cook just for 1 minute (you just want to take the rawness out of the corn, want to leave lots of peppy fresh flavor to the corn).
  4. Drain lentils/corn and set aside. Toss with vinaigrette. Add tomatoes, avocado and cilantro and season to taste (add more oil, vinegar or salt if necessary).
  5. Garnish with feta or goat cheese if so desired.
  6. Enjoy!
Recipe by Portland Sampler at https://portlandsampler.com/picnics-and-potlucks-lentil-corn-and-tomato-salad/