Lentil & BBQ Corn Salad with Cilantro Lime Dressing

Makes 6 Servings

Cooking Time: 15 min


whole cobs of corn, husks on (approx. 3½ cups (875 mL) corn kernels)
1 cup cooked or canned green lentils, drained and rinsed  250 ml
1 cup finely chopped red bell pepper  250 ml
2 Tbsp green onion  30 ml
1 Tbsp minced jalapeño pepper  15 ml
4 Tbsp lime juice 60 ml
1 Tbsp lime zest 30 ml
3 Tbsp chopped fresh cilantro  45 ml
2 Tbsp canola oil 30 ml
1/2 tsp salt 2 ml
1/2 tsp ground black pepper 2 ml


Step 1
Preheat your grill to 400° F (200° C)

Step 2
To prepare corn, gently pull back husks and remove inside silk. Place husks back around corn. Soak cobs of corn in lightly salted water for 10 minutes (this will help to keep kernels juicy when grilling). Once 10 minutes have passed, shake off excess water and put corn on grill. Cook with BBQ lid down for 15-20 minutes turning every 5 minutes. Husks should be charred and the kernels tender. Remove from grill and set aside to cool. Once cooled enough so that you can handle, remove husks from corn and cut off kernels. Toss kernels with lentils, peppers, and onion. 

Step 3
In a small bowl whisk jalapeno pepper, lime juice and zest, cilantro, canola oil, salt and pepper together and toss with corn and lentil mixtures. 

Step 4
Serve warm or cold

Nutrition & Notes

Nutrition Information
Valeur nutritive
per 3/4 cup (175 mL)
% Daily Value
% valeur quotidienne
Calories / Calories 140
Fat / Lipides 4 g
Saturated / saturés 0 g
+ Trans / trans
Cholesterol / Cholestérol 0 mg
Sodium / Sodium 150 mg
Carbohydrates / Glucides 24 g
Fiber / Fibres 5 g
Sugars / Sucres 4 g
Protein Protéines 5 g
Vitamin A / Vitamine A
Vitamin C / Vitamine C
Calcium / Calcium
Iron / Fer