Description
A vibrant and delicious taco salad featuring seasoned lentils, fresh vegetables, and crispy tortilla chips, perfect for summer gatherings.
Ingredients
Scale
- 1 cup lentils
- 1 bell pepper, diced
- 1 cup cherry tomatoes, halved
- 1 avocado, diced
- 1 cup corn (canned or frozen)
- ½ red onion, finely chopped
- 1 cup lettuce, shredded
- ¼ cup cilantro, chopped
- 1 lime, juiced
- 1 teaspoon cumin
- Salt and pepper to taste
- Tortilla chips for serving
Instructions
- Cook the lentils: Rinse under cool water, then add to a pot with water and boil. Simmer for about 20-25 minutes until tender, then drain and cool.
- Combine your ingredients: In a large bowl, mix cooled lentils, diced bell pepper, cherry tomatoes, avocado, corn, red onion, shredded lettuce, and cilantro. Toss gently.
- Prepare the dressing: In a smaller bowl, whisk together lime juice, cumin, salt, and pepper until blended.
- Dress the salad: Pour the dressing over the salad mixture and toss until evenly coated.
- Serve and enjoy: Scoop onto plates and serve with tortilla chips.
Notes
Make the salad fresh to keep ingredients crisp. Prepare lentils and chop veggies ahead of time for convenience.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 5g
- Sodium: 200mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 15g
- Protein: 12g
- Cholesterol: 0mg
Keywords: taco salad, vegetarian salad, summer recipes, healthy meals