Skinny Southwestern Red Lentil And Chopped Veggie Salad

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The Skinny


Great recipe for a make-ahead lunch to take to work for the week. I used brown lentils instead (and cooked longer as necessary). I also added salsa instead of tomatoes right before eating and ate it like a dip with tortilla chips. Easy, delicious, and it should last all week!
612336caf6d0   •  8 Apr   •  Report
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2 c dried red lentils, well rinsed

1 red bell pepper, small dice

1 green bell pepper, small dice

1-2 good sized shallots, chopped fine (you can sub a half of a small red onion.)

2 medium sized Persian cucumbers, unpeeled, small dice (Do use the Persian variety…regular cukes or English cukes have thicker skins, release too much water, and have to be seeded, which is too much work.)

3 green onions, chopped fine

2-4 fresh jalapenos, seeded, minced (Fresh peppers are hard to predict…they can be really hot, or really mild. Taste as you mince and add according to how much heat you like.)

1 c frozen corn, rinsed in cold water until thawed

1 c canned or homemade black beans, rinsed (You don’t want the dark bean juice to discolor the other veg.)

1/4 c fresh cilantro, minced

4 vine-ripened tomatoes, small dice (add just before serving)

1/2 ripe avocado, small dice (add just before serving)

2 T apple cider vinegar

2 T seasoned rice wine vinegar (Note: I tried using just one or the other, one was too tart, one was too sweet…but mixed together, just right.)

1 T minced garlic (Or, if you have a garlic press, use that…the garlic juice will add loads of flavor.)

2 t olive oil

2 t dry mustard

1 t ground cumin

1 t ground coriander

1 t chili powder (regular, chipotle or ancho chili powder, whichever you prefer)

1 1/2 t salt

1 t red pepper flakes

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