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Ingredients: Makes 30 servings
2 cup corn, kernels6 oz beluga (black) lentils, dry1 1/2 cup water (for cooking lentils)1 each red bell peppers, diced1/4 cup scallions, chopped1/2 cup cilantro, chopped1 TBSP garlic, minced1 ea lime, zested and juiced1/2 tsp kosher salt2 cup tomatoes, diced1 TBSP jalapeno pepper, small dice
CHEF NOTE: can use any lentil, if you can’t find beluga. Make this recipe more "root to stem" by using cilantro stems and leaves.
Serving Size:a 1/4 cup
Nutrition information:Per serving: Calories 30, Total fat 0g, Sodium 30mg, Carbs 6g, Fiber 1g, Sugar 1g, Protein 2g
Recipe Source:Recipe provided by FLIK Hospitality Group
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