I have never been a huge fan of meal prepping until I had an extra day this weekend to actually get it done. The idea of spending two or three hours in the kitchen sounded horrid to me. Why would I want to do that when the sun is shining outside and there is a lounge chair with my name on it. Well, I got my answer.
Meal prepping sets you up for success for the week ahead. I took a lazier approach though and made extra’s for dinner that night then threw together this Mexican Lentil Salad with Lime Cilantro Dressing. I’m not the kind of person who minds eating leftovers for 4 days straight so this approach works for me.
With the extra veggies I bought and the pantry staples I have on hand, I’ll utilize them in unique ways like stuffing a roasted sweet potato with the Mexican Lentil Salad. It has already saved me from ordering takeout. I call that a win!
Speaking of the Mexican Lentil Salad, it’s incredibly easy to put together. You probably already have everything in your kitchen right now! Fresh corn, lentils, red and green bell peppers and a chopped jalapeno is tossed with a creamy Cilantro Lime Dressing that is out this world. Greek yogurt and a touch of mayo make up the base. Trust me, you will be pouring it on everything. Enjoy!
Mexican Lentil Salad with Cilantro Lime Dressing
Yield 4 servings
1 cup greek yogurt
1/2 handful cilantro
2 tablespoons Sir Kensington Mayo
1 lime, squeezed
Salt and Pepper to taste
4 cups brown lentils, cooked
1 cup fresh corn, shucked
1 red bell pepper, chopped
1 green bell pepper, chopped
1 15 oz. can of black beans, liquid drained and rinsed
For the dressing: Puree all the ingredients together until creamy.
For the salad: Toss the ingredients together in a large bowl. Drizzle with dressing right before serving.