Rainbow 🌈 Edamame Red Lentil Salad (Vegan if you omit feta)

Rainbow 🌈 Edamame Red Lentil Salad (Vegan if you omit feta)

Rainbow 🌈 Edamame Red Lentil Salad (Vegan if you omit feta)

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INGREDIENTS

  • 1 1/2 to 2 cups shelled and cooked edamame (I boil for about 5 minutes in the micro)
  • 1 cup frozen or fresh corn (I used canned corn salsa I had on hand)
  • 1 cup cooked red lentils
  • 1/2 cup sliced English cucumbers
  • 1 red pepper, seeded and sliced (yellow or orange peppers may be substituted)
  • 1/2 bunch cilantro leaves with stems discarded, or to taste
  • heaping 1/2 cup crumbled feta, or more to taste
  • 1/4 cup diced red onion
  • 1 small/medium Hass avocado peeled, pitted, and diced, optional
  • 1/2 teaspoon salt, or to taste
  • 1/2 teaspoon black pepper, or to taste
  • generous pinch cayenne pepper (doesn’t make it spicy, makes it not bland)
  • 4 tablespoons lemon juice (2 lemons juiced)
  • 2 tablespoons olive oil

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INSTRUCTIONS

  • To a large bowl, add all ingredients in the order listed, and toss very well to combine. Taste and adjust seasonings as necessary. Salad may be served immediately although the flavors marry, develop, and salad tastes even better the second day. Salad will keep airtight in fridge for up to 4 days.

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