Southwest Lentil Salad Slaw

As summer gatherings dwindle, a hearty and durable salad is always nice to have in your back pocket. It’s more of a dip than a salad actually, but I’ll let you call it what you wish. The salad has lentils, roasted corn, and kale for the base. It soaks up the cilantro green sauce and just gets better as the day goes on. Around here, the jalapeños have been super hot, so be sure to deseed it! I ended up adding a copped mango to help cool it down since mine turned out quite spicy (sweetness and fat help tame heat!).

You can use fresh corn cut off the cob or grill them if you prefer. This recipe calls for pickled onions, so if you don’t have those on hand yet, make them the night before.

The salad can be paired with a protein or scooped up with chips! Very versatile.