Meatless Mexican Home Cooking - Lentil and Corn Salad

[Guest guest]

* Exported from MasterCook *

 

Lentil and Corn Salad (ensalada De Lentejas Y Elotes)

 

Recipe By :Nancy Zaslavsky

Serving Size : 8 Preparation Time :0:00

Categories : Salads Side Dish

Vegan

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

6 ears of fresh corn with leaves attached

1 cup sprouted lentils

1 teaspoon prepared mustard

1 teaspoon kosher salt

1/2 teaspoon sugar

1/4 cup virgin olive oil

1 lime -- juiced

1 cup finely chopped mild onion

piquin chile powder to taste -- or fresh chile (opt)

 

Carefully remove 8 of the largest, best-looking leaves from the corn ears.

Wash, dry, and trim 1 inch off the wide bottom half. Trim off any brown tips

and reserve the leaves for garnish, wrapped in plastic and refrigerated.

 

With a large heavy knife, scrape the corn kernels off the cobs directly into a

large bowl. Bring 2 quarts of water to a boil and add the kernels. Cook for a

few minutes, just until they are tender. Drain the kernels and run under cold

water.

 

Bring another 2 quarts of water to a boil in the same pot and add the sprouted

lentils. Boil the lentils for 1 minute, quickly drain, and run under cold water

in the strainer with the corn. Put the corn and lentils in the large bowl and

refrigerate.

 

Whisk together the mustard, salt, and sugar. Slowly add the oil, whisking. Add

the lime juice and whisk again, blending the ingredients completely. When the

corn and lentils are chilled, add the onion, pour the vinaigrette over, and

combine.

 

Lay a corn leaf on each of 8 salad plates. Spoon some of the corn-lentil

mixture on each leaf. Sprinkle with chile powder and serve.

 

Cuisine:

" Mexican "

Source:

" Meatless Mexican Home Cooking p. 114 "

S(Formatted by):

" Nancy Braswell "

Copyright:

" St. Martin's Press, 1997 "

 

- - - - - - - - - - - - - - - - - - -

 

Per serving: 64 Calories (kcal); 7g Total Fat; (92% calories from fat); trace

Protein; 1g Carbohydrate; 0mg Cholesterol; 243mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat;

0 Other Carbohydrates

 

NOTES : Reyna's lentil salad is always a hit with her cooking students. Simple,

nutritious, and packed with flavor, the delightful presentation is achieved by

placing a fresh corn leaf on a salad plate and spooning the salad mixture on

top. Mexicans use a great deal of lentils because the cheap, protein-packed

legumes are a change from their ever-present beans. If you prefer fresh chiles,

Reyna says to add finely chopped fresh green and/or red jalapenos or serranos.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0