Ensalada de Lentejas con Elote (Lentil and Corn Salad, Vegan)
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Ingredients
- 300 g green lentils
- 2 sweetcorn cobs
- 300 g tomatoes
- 0.5 red onion
- 15 g fresh coriander
- 1 lime
- 2 tbsp olive oil
Nutrition (per serving)
- Calories
- 397 kcal
- Protein
- 21.9 g
- Carbohydrate
- 54.1 g
- of which sugars
- 6.7 g
- Fat
- 9.5 g
- of which saturates
- 1.4 g
- Fibre
- 10 g
- Salt
- 0.04 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Cook the green lentils in plenty of water for 20 minutes until tender, then drain and cool slightly.
- 2
Griddle the sweetcorn cobs for 10 minutes, turning often, until charred, then cut off the kernels.
- 3
Toss the lentils and sweetcorn with the chopped tomatoes and red onion.
- 4
Whisk the lime juice with the olive oil and toss through the salad.
- 5
Scatter with fresh coriander before serving.
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