By lentilsorg Bowls, Salad South American
July 14, 2020
Charred corn and lentils tossed with cotija cheese, scallions, cilantro, jalapeño, lime juice, mayo, and tajin.
10 Minutes
20 Minutes
30 Minutes
3 cups (750 mL) whole green lentils, cooked and shocked
3 cups (750 mL) corn kernels, lightly charred and shocked
¼ cup (60mL) low-fat mayonnaise
6 oz (180 g) cotija cheese, crumbled
1 cup (250 mL) scallions, finely sliced
1 cup (250 mL) cilantro, finely chopped
¼ cup (60 mL) jalapeno, seeded and minced
2 Tbsp (30 mL) lime juice
2 Tbsp (30 mL) tajin, or chili powder
