French Lentil and Roasted Sweet Corn Summer Salad

Lentil salads contain all the ingredients for great summer dining — quick, fuss-free, fresh, light, colorful, nourishing, tasty and easy to transport to the sunny outdoors. The recipe for making an inviting summer lentil salad is simply assembling contrasting but complementary colors, textures and flavors in your salad bowl. This is an especially appealing endeavor when fresh local produce hits the markets, as it has lately here in southwestern Ontario with the arrival of stunning local tomatoes, bright yellow sweet corn and vibrant fresh green onions among other beautiful vegetables and fruits.

I've made the best of these fresh ingredients by combining them with tender, earthy and peppery French lentils, sweet fresh garden herbs and salty Greek Kalamata olives and Feta cheese, and tossing them altogether with a refreshing, vibrant and zesty lime and cayenne dressing. Absolutely delicious and gone in no time at all, this is my favorite summer lentil salad until the next salad inspiration comes along!

Speaking of seasonal delights, this is my contribution to this month's No Croutons Required challenge, hosted this month by my special friend, Jac. Details are here. Let's get cooking with those treasured seasonal ingredients.

French Lentil and Roasted Sweet Corn Summer Salad

Recipe by Lisa Turner Published on August 8, 2013 A fresh and colorful summer salad with earthy, peppery French lentils tossed with tangy tomatoes, sweet corn, fresh herbs, olives and Feta cheese in a zesty lime and cayenne dressing Print this recipe Salad: 2/3 cup Puy or French lentils (1 1/2 cups cooked) 1 bay leaf 2 ears fresh sweet corn 2 medium firm red tomatoes, chopped 2 green onions, green and white parts, sliced 2 tablespoons fresh parsley, chopped 2 tablespoons fresh basil, torn or chopped 1/4 cup Kalamata olives, pitted and chopped 1/4 cup Feta cheese, crumbled Dressing: 2 tablespoons olive oil 1 teaspoon red wine vinegar juice of 1 lime (2 tablespoons) 1 teaspoon sea salt 1/4 teaspoon cayenne fresh ground black pepper Instructions: Rinse the lentils under cold running water and soak for 2 hours covered in several inches of cold water. Drain and rinse, then transfer to a small saucepan and cover with several inches of fresh water. Add the bay leaf and bring to a boil. Reduce heat to low, cover, and simmer for 15 to 20 minutes or until the lentils are tender. Drain and discard the bay leaf. Set aside to cool. Meanwhile, roast the ears of corn in their husks in a 400° oven for 30 minutes or until tender. Alternately, grill the corn in the husks on a barbecue for about 15 minutes, turning frequently. Set aside to cool, then pare the kernels from the ears. Place the lentils, corn, tomatoes, green onions, parsley and basil in a large mixing bowl. Whisk together the dressing ingredients and toss about half of the dressing with the salad. Scatter the olives and Feta over top and lightly toss with the remaining dressing. Serve at room temperature. If preparing ahead of time, reserve the parsley and basil and mix in just before serving. Makes 4 servings

More summer salads you will enjoy:
Summer Chickpea Salad
Black Bean Mango Salad
Indian-Style Tomato Salad
Mexican-Style Potato Salad With Avocado and Jalapeño

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Audio Accompaniment: Harold Budd