Beluga Lentil and Corn Salsa

BCBSOK Connect Team — Fri, 29 Sep 2023 20:27:15 GMT

Current Revision posted to Recipe book by BCBSOK Connect Team on 9/29/2023 8:27:15 PM

Ingredients: Makes 30 servings

2 cup corn, kernels
6 oz beluga (black) lentils, dry
1 1/2 cup water (for cooking lentils)
1 each red bell peppers, diced
1/4 cup scallions, chopped
1/2 cup cilantro, chopped
1 TBSP garlic, minced
1 ea lime, zested and juiced
1/2 tsp kosher salt
2 cup tomatoes, diced
1 TBSP jalapeno pepper, small dice

Directions:

Place corn on a parchment-lined sheet tray. Place in a 400*F oven until lightly charred, about 5 minutes (watch closely). Cool corn.
Place lentils in a strainer and rinse with cold water for 2 minutes. Then add lentils to a pot with water. Cook just until tender, about 10-15 minutes. Drain off excess water. Chill lentils.
In a bowl, toss together roasted corn, lentils, cilantro, lime juice & zest, tomato, red bell pepper, green onion, garlic, salt and jalapeno.
Serve with whole wheat pita or corn chips.

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

Tags: High blood pressure - Sodium Conscious, Salad and Salad Dressings, Latin American, Heart Disease - Heart Conscious, Appetizer, Vegetarian, General Healthy - Health Conscious, Diabetes/prediabetes - Carb Conscious, Recipe Book, Side Dishes