Beluga Lentil and Corn Salsa

Ingredients: Makes 30 servings


2 cup corn, kernels
6 oz beluga (black) lentils, dry
1 1/2 cup water (for cooking lentils)
1 each red bell peppers, diced
1/4 cup scallions, chopped
1/2 cup cilantro, chopped
1 TBSP garlic, minced
1 ea lime, zested and juiced
1/2 tsp kosher salt
2 cup tomatoes, diced
1 TBSP jalapeno pepper, small dice


  1. Place corn on a parchment-lined sheet tray. Place in a 400*F oven until lightly charred, about 5 minutes (watch closely). Cool corn.
  2. Place lentils in a strainer and rinse with cold water for 2 minutes. Then add lentils to a pot with water. Cook just until tender, about 10-15 minutes. Drain off excess water. Chill lentils.
  3. In a bowl, toss together roasted corn, lentils, cilantro, lime juice & zest, tomato, red bell pepper, green onion, garlic, salt and jalapeno.
  4. Serve with whole wheat pita or corn chips.

CHEF NOTE: can use any lentil, if you can’t find beluga. Make this recipe more "root to stem" by using cilantro stems and leaves.

Serving Size:
a 1/4 cup 

Nutrition information:
Per serving: Calories 30, Total fat 0g, Sodium 30mg, Carbs 6g, Fiber 1g, Sugar 1g, Protein 2g

Recipe Source:
Recipe provided by FLIK Hospitality Group leaving site icon