This lentil salad is PERFECT for Taco Tuesday. Honestly, it’s perfect for leftover Wednesday, because it is an ideal base for a burrito bowl that’s way healthier than a mound of rice.
Start by bursting some grape tomatoes in a saucepan with olive oil, salt, and pepper. When they’ve released their juices, add frozen roasted corn and continue to saute until the corn is warmed through. Add it to a bowl of microwaved black lentils and toss with maldon salt and smoked paprika. If you have some pickled red onion, chop those up and add them as well. (Mine needed to sit longer in the brine, which is why they’re not pictured.) Drizzle some good olive oil on top and you’re good to go.
And yes, on day 2, this was fabulous with some cheese and leftover carnitas.
Peaches to Apples 