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Recipes Private Yoga Instructor Los Angeles Santa Monica Mexican Style Black Lentil Salad

Published on July 15th, 2023 | by Catherine Tingey

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Mexican Style Black Lentil Salad

Mexican Style Black Lentil Salad

If you’re a fan of Mexican Street Corn, you will love this vegan salad. The recipe is not authentic, but can be easily made more so by adding 1/2 C Cotija cheese.

Private Yoga Instructor Los Angeles Santa Monica Mexican Style Black Lentil Salad

20 years ago this fall I moved to California.

As an East Coast transplant, the flavors and foods of Mexico were a brand new adventure. Tacos! Avocados! Cilantro! Chiles! I wandered wide-eyed through Mexican markets. This is around the same time I pronounced Sepulveda Blvd, Seh-puhl-veeeeda with my Thomas Guide.

There is fantastic ethnic food of all kinds in Los Angeles, but for me, Mexicans are the heartbeat of this city.

Private Yoga Instructor Los Angeles Santa Monica Mexican Style Black Lentil SaladThis summer I’ve been experimenting with a new ingredient–Beluga lentils. Lentils are not traditional to Mexican food, but like much of what I enjoy in life–this recipe is a mashup.

Deep onyx in color, black lentils hold their shape when cooked which makes them a perfect base for plant-based salads. I’ve made a few Asian and Italian themed black lentil salads, but this Mexican Style version is the first worth sharing.

Mexican Style Black Lentil Salad (serves 4)

INGREDIENTS

1 C dry Beluga lentils (I used these)

1 TBSP salt

3 C fire roasted corn (I used frozen)

1/2 C minced red onion

4 key limes, juiced

1 can Large Black olives, pitted

1/2 C chopped cilantro

1 TSP cumin

1 TSP coriander

2 TBSP Mexican Spice powder (ideal if it has ancho chile powder and/or chipotle powder)

DIRECTIONS

Cook the lentils covered in 3 C water and 1 TBSP salt for 12-15 min. You want tender, but not broken apart/mush.

Drain and set aside.

In a large bowl, pour lime juice over red onion; set aside.

In a separate bowl, steam corn. When done, add all spices to corn, mix and set aside. You want the heat in the corn to open up the spices.

Add lentils, olives, corn and cilantro to marinated onions.

Mix and enjoy!

Namaste,

Catherine & Satya

Private Yoga Instructor Los Angeles Santa Monica Mexican Style Black Lentil Salad

 

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Entrepreneur, yogini, designer, award-winning filmmaker, personal trainer and former marathon runner. She left a career in finance to start her own business and along the way, became a yoga teacher. She has been practicing yoga for 31 years and teaching privately for 11 years.

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About the Author

Entrepreneur, yogini, designer, award-winning filmmaker, personal trainer and former marathon runner. She left a career in finance to start her own business and along the way, became a yoga teacher. She has been practicing yoga for 31 years and teaching privately for 11 years.



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