Creamy Lentil-Corn Salad

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* Exported from MasterCook *

 

Creamy Lentil-Corn Salad

 

Recipe By : BH & G Low-Fat & Luscious Vegetarian, page 50

Serving Size : 4 Preparation Time :0:00

Categories : Beans And Legumes Bh & G Low Fat Vegetarian

Salads, Main Dish Vegetables

 

Amount Measure Ingredient -- Preparation Method

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

2 1/2 cups water

1 cup dry lentils

1/4 cup chopped onion

1/4 teaspoon salt

1 cup frozen whole kernel corn

3/4 cup coarsely chopped -- peeled jicama

1/2 cup light dairy sour cream

1/2 cup fat-free mayonnaise dressing

OR salad dressing

2 tablespoons snipped fresh basil

OR 1 teaspoon dried basil -- crushed

2 tablespoons skim milk -- (optional)

1 medium tomato -- seeded and chopped

 

Mexican cooks rely on jicama to add texture to many of their dishes. In

this salad the crisp tuber acts as a refreshing counterpoint to the soft

lentils. Jicama looks like a large, pale-brown turnip. Look for it

year-round in the produce section of larger supermarkets or in Mexican

specialty stores.

 

In a medium saucepan combine the water, lentils, onion, and salt. Bring to

boiling; reduce heat. Simmer, covered, about 20 minutes or until lentils

are tender. Drain off the excess liquid. In a large mixing bowl combine

lentil mixture and frozen corn; let stand for 10 minutes.

 

Meanwhile, in a medium mixing bowl stir together the jicama, sour cream,

mayonnaise or salad dressing, and basil. Add the sour cream mixture to the

lentil-corn mixture, tossing lightly to coat. Cover and chill for 4 to 24

hours, stirring once or twice.

 

To serve, stir in the milk to thin the dressing to desired consistency, if

necessary. Stir in the tomato. Makes 4 main-dish servings.

 

Preparation time: 40 minutes. Chilling time: 4 hours.

 

Per serving: 270 Calories; 3 G Total fat; 1 G Saturated fat; 4 MG

Cholesterol; 560 MG Sodium; 49 G Carbohydrate; 2 G Fiber; 16 G

Protein. Exchanges: 2 1/2 starch, 1 vegetable, 1 lean meat,

 

 

 

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