Southwest Lentil Salad Recipes

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.

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

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.

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