Fine Cooking Magazine - November/December 2020

Servings: 4 as a main course, 6 as a starter or side

With its fresh corn and legumes, this salad is reminiscent of a succotash, but it surprises with Middle Eastern flavors like pistachios, cumin, and honey.

Ingredients

2 cups fresh corn kernels (from 3 medium ears)
1/2 cup pistachio oil, preferably unfiltered
2 cups sprouted lentils, or 2 cups cooked green lentils
2 cups cherry tomatoes, halved
2/3 cup sliced scallions
1/4 cup toasted pistachios
1/4 cup fresh lime juice
2 Tbs. honey
1 serrano chile, seeded if you like, and chopped
2 medium cloves garlic, finely chopped
1 tsp. finely grated lime zest
1 tsp. ground turmeric
1 tsp. ground cumin
Kosher or sea salt and freshly ground black pepper
6 oz. firm goat cheese, crumbled, or 8 oz. labneh (Middle Eastern yogurt cheese)
1/3 cup chopped cilantro leaves

Calories (kcal) : 440
Fat Calories (kcal): 340
Fat (g): 38
Saturated Fat (g): 11
Polyunsaturated Fat (g): 14
Monounsaturated Fat (g): 11
Cholesterol (mg): 65
Sodium (mg): 890
Carbohydrates (g): 10
Fiber (g): 3
Protein (g): 15

Preparation

In a 12-inch skillet, cook the corn in the oil over medium heat until it begins to sizzle, 1 minute. Add 1 Tbs. water, cover, and steam until tender, about 2 minutes. Transfer to a large bowl and let cool to room temperature, 15 minutes.
Add the lentils, tomatoes, scallions, pistachios, lime juice, honey, serrano, garlic, lime zest, turmeric, and cumin. Season to taste with salt and pepper and mix gently. Let sit, stirring occasionally, for 30 minutes.
Add the cheese and cilantro and mix gently. Serve immediately.

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Reviews

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Reviews (2 reviews)

KathB | 08/24/2015
We made this for a picnic this past weekend. It was excellent and everyone is asking for the recipe. I have leftovers for lunch today. We used less oil than the recipe called for and it was just fine. We also used cooked lentils. Delicious.
LVermandel | 08/23/2015
Went with cooked lentils rather than sprouted; excellent summer salad. Will definitely make again.

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What We're Cooking Now

Name: Sweet Corn and Sprouted Lentil Salad
Yield: 4 as a main course, 6 as a starter or side servings
Cuisine: American
Ingredients: 2 cups fresh corn kernels (from 3 medium ears); 1/2 cup pistachio oil, preferably unfiltered; 2 cups sprouted lentils, or 2 cups cooked green lentils; 2 cups cherry tomatoes, halved; 2/3 cup sliced scallions; 1/4 cup toasted pistachios; 1/4 cup fresh lime juice; 2 Tbs. honey; 1 serrano chile, seeded if you like, and chopped; 2 medium cloves garlic, finely chopped; 1 tsp. finely grated lime zest; 1 tsp. ground turmeric; 1 tsp. ground cumin; Kosher or sea salt and freshly ground black pepper; 6 oz. firm goat cheese, crumbled, or 8 oz. labneh (Middle Eastern yogurt cheese); 1/3 cup chopped cilantro leaves