This lentil salad is the kind of easy recipe that earns a permanent spot in your rotation. It comes together quickly, holds up well when made ahead, and hits a good balance of bright, smoky, sweet, and fresh. You can serve it as-is for a simple lunch or dinner, or top it with sliced Southwest chicken if you want something more substantial.
A few helpful tips before you start
This is a very forgiving salad, which makes it especially useful for weeknights. Cooked lentils should be tender but still hold their shape, since mushy lentils will make the salad feel heavy instead of fresh. The vinaigrette is blended until smooth, so you are looking for a pourable dressing with a little body from the tomato, date, and olive oil.
A few easy swaps also work here. If you want a little less heat, use half a jalapeño or remove all the seeds and ribs. If you do not have a date, a little extra honey can cover the sweetness. If red wine vinegar feels too sharp, you could soften it slightly with a touch more olive oil or use a milder vinegar, though the original version is meant to be punchy and bright.
Ingredients
For the salad
1 pound cooked green lentils
3 ears corn
2 medium tomatoes, diced
1/2 large red onion, diced
1/2 bunch fresh cilantro leaves, chopped
For the jalapeño lime vinaigrette
1/3 cup extra virgin olive oil
1 pitted date
1 teaspoon honey
1/2 teaspoon salt, optional
2 teaspoons ground cumin
2 Tablespoons red wine vinegar
1 peeled lime
1 seeded jalapeño
2 garlic cloves
1 medium tomato
Optional for serving
2 boneless, skinless chicken breasts
1 Tablespoon Cajun spice
Step 1: Get the lentils ready
Start with cooked green lentils that are fully tender but not falling apart. This matters more than it might seem. If they are undercooked, the salad will taste dry and starchy. If they are overcooked, they will break down once tossed with the vinaigrette.
Spread the cooked lentils out briefly or let them cool before combining the salad so they do not steam the vegetables and dull the fresh texture.
Step 2: Grill the corn
Preheat a grill to medium-high heat and lightly oil the ears of corn. Grill until the kernels are cooked and lightly charred in spots.
What you are looking for here is not deep black char. You just want some blistering and caramelized edges for sweetness and a little smokiness. Once the corn is cool enough to handle, cut it off the cob and transfer it to a large bowl.
No grill available? A grill pan or hot skillet will still give you some color. In a pinch, even plain cooked corn will work, though you will lose a little of the smoky contrast.
Step 3: Prep the vegetables and herbs
Dice the tomatoes and red onion, and chop the cilantro. Add everything to the bowl with the corn.
Try to keep the onion pieces fairly small so they distribute evenly and do not overpower each bite. For the tomatoes, use ripe but firm ones. If they are too soft or watery, the salad can get loose fast.
Step 4: Blend the vinaigrette
Add the olive oil, date, honey, salt if using, cumin, red wine vinegar, lime, jalapeño, garlic, and tomato to the Vitamix container in the order listed. Secure the lid, start on the lowest speed, then quickly increase to the highest speed. Blend for 20 to 30 seconds, or until the dressing reaches your desired consistency.
The finished vinaigrette should look smooth and lightly creamy, not thin and separated. Taste it before dressing the salad. This is the point to adjust. If it tastes too sharp, add a little more honey. If it needs more brightness, a squeeze of lime will do it. If the jalapeño is especially hot, balancing with a bit more olive oil can help.
Step 5: Toss the salad
Add the lentils to the bowl with the corn, tomatoes, onion, and cilantro. Pour in the vinaigrette and toss to combine.
Do not drown it right away. Start with most of the dressing, toss, and then decide whether the salad needs the rest. Lentils absorb dressing as they sit, so you can always add more later.
What you want at this stage is an evenly coated salad that still feels light rather than wet.
Step 6: Add chicken, if using
The recipe includes an easy Southwest chicken option: season the chicken breasts with Cajun seasoning, grill until cooked through, then slice and serve over the salad. That makes this more of a full dinner, but the salad absolutely works on its own.
If you are skipping the chicken, this is still complete enough for lunch, especially with avocado, extra herbs, or a little crumbled cheese on top.
Step 7: Serve right away or chill for later
Serve immediately, or refrigerate until ready to eat. This salad is especially good as a make-ahead recipe because the flavors settle in nicely over time. You may want to toss it again before serving and add a little extra cilantro at the end to freshen it up.