Corn-Poblano-Lentil Salsa – Lentils.org

Corn-Poblano-Lentil Salsa

  By lentilsorg  ,

October 28, 2020

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  • Prep: 15 Minutes

  • 15 Minutes

    15 Minutes

  • Yields: 10
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Directions

  1. In a large sauté pan, heat oil over medium-high heat.
  2. Add corn, lentils, tomatoes, poblano, and jalapeno. Cook without stirring for 4 minutes.
  3. Add garlic, oregano, and cumin and cook for 2 minutes. Remove from heat and allow to cool.
  4. Dress with lime juice and cilantro and fold through Feta cheese.

Ingredients

½ Tbsp (7 mL) extra virgin olive oil

2 cups (500 mL) corn kernels, fresh

1 cup (250 mL) whole red lentils, cooked

1 cup (250 mL) cherry tomatoes, quartered

½ cup (125 mL) poblano pepper, seeded and small dice

¼ cup (60 mL) jalapeno, seeded and mined

2 Tbsp (30 mL) garlic, minced

½ Tbsp (7 mL) oregano, fresh, minced

2 tsp (10 mL) cumin

½ Tbsp (7 mL) lime juice

3 Tbsp (45 mL) fresh cilantro, minced

¼ cup (60 mL) Feta cheese, crumbled

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Nutrition Facts

Serving Size6 Tbsp (90 mL)
Calories80
Sodium140 mg
Potassium172 mg
Protein3 g
Cholesterol5 mg
Sugar3 g
Total Fat2.5 g
Saturated Fat1 g
Total Carbohydrates10 g
Dietary Fiber3 g