Ingredients
Equipment
Method
- Cook the lentils: In a medium pot, add 400 ml of water and the rinsed lentils. Bring them to a boil, then reduce heat to simmer for 20 minutes or until tender. Drain excess water if necessary, and set aside to cool.
- Cook the asparagus: In the same pot, bring water to boil again. Add the asparagus pieces and cook for about 3-4 minutes until bright green and tender-crisp. Drain and rinse under cold water to stop cooking.
- In a mixing bowl, combine the cooled lentils, corn, asparagus, and chopped romaine lettuce.
- Prepare the dressing: In a small bowl, mix together the orange juice, orange zest, cumin, olive oil, and season with salt and black pepper. Whisk until well combined.
- Drizzle the dressing over the salad and toss gently until everything is evenly coated.
- Let the salad rest for about 10 minutes to allow the flavors to meld together.
- Serve the salad in a large bowl, garnished with fresh parsley and additional cracked black pepper if desired.
Nutrition
Notes
This salad is a wonderful canvas for creativity! Feel free to swap in different types of beans or grains if lentils aren't your preference. For a zestier kick, try adding some chili flakes to the dressing. Leftovers can be stored in the refrigerator for up to 2 days; simply give it a quick toss before serving. Enjoy the vibrant colors and flavors, and happy cooking!