Charred Corn and Kale Salad | Plant-Based Recipes
Pearly beluga lentils combine with quinoa and charred vegetables to create this high-protein meal. You’ll cut corn kernels straight from the cob, and pepper the salad with yellow notes of...
Keywords
- Seasonal Menu
- Summer Recipes
- Spring Recipes
- High-Protein
- Gluten-Free
- Soy-Free
- Leafy Greens
- Squash
- Beans/Legumes
- Appetizer
- Dinner
- American
Ingredients
- ¼ cup beluga lentils
- ½ cup black quinoa
- ¼ cup apple cider vinegar
- 1 packet turbinado sugar
- 1 red onion
- 4 oz green beans
- 1 yellow squash
- 2 ears corn
- 6 oz curly kale
- 1 clove1 garlic
- 1 lime
- ¼ cup vegan yogurt
- 1 tsp dried oregano
- ½ tsp cumin
- 1 tbsp + 1 tsp olive oil*
- Salt and pepper*
- *Not Included
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