Description
A refreshing Lentil Salad with pomegranate seeds, beets, cilantro and lime. Serve as salad or as an appetizer with corn chips.
Ingredients
Units
Scale
- 3 cups cooked lentils (black caviar or french green)
- 1 1/2 cups cooked beets, peeled, very small diced
- 1 cup pomegranate seeds
- 1 cup chopped cilantro (tender stems ok)
- 1/2 cup finely diced red onion
- 1/2 a jalapeno, very finely diced
- 1/3 cup olive oil
- 1 lime, zest and juice
- 1 teaspoon cumin
- 1 teaspoon coriander
- 3/4 teaspoon salt
- Optional additions: diced avocado, feta crumbles
Serve over a bed of greens, or with Corn chips or Tortilla Chips for scooping.
Instructions
- Place first 6 ingredients in a medium bowl and toss to mix.
- Add olive oil, lime juice and zest, spices and salt.
- Stir to combine and allow this to sit 10 minutes for the salt to soak into the lentils.
- Adjust salt and lime.
- Top with crumbled feta (optional)
- Serve with corn chips or tortilla chips or over a bed of greens for big healthy salad.
Nutrition
- Serving Size: 1 ½ cups
- Calories: 407
- Sugar: 13.6 g
- Sodium: 484.2 mg
- Fat: 20 g
- Saturated Fat: 2.8 g
- Carbohydrates: 46.8 g
- Fiber: 15.8 g
- Protein: 15.5 g
- Cholesterol: 0 mg