Meatless Mondays: Corn And Lentil Salad

Corn and Lentil Salad Ingredients: 1 1/2 cups dry lentils, rinsed 1 tbsp olive oil 2 garlic cloves, minced 10 oz frozen corn 1 pint grape tomatoes, sliced 3 to 4 scallions, chopped 1/4 cup fresh cilantro, chopped (or can use fresh parsley too) juice of 1 lime 1 tsp ground tumeric 1 tsp ground cumin 8 oz fresh mozzarella cheese, cut into cubes (about 1 inch) Instructions: Cook lentils according to package instructions. Drain and place in large serving bowl.   While lentils are cooking, heat oil in medium skillet. Add garlic and cook for 1 min.  Add corn and cook until just starting to brown, about 5 minutes. Add corn to bowl with lentils along with tomatoes, scallions, and cilantro.  In a small bowl, combine the lime juice, honey, tumeric, cumin and salt and pepper to taste. Stir dressing into lentil and corn mix and stir gently until coated. Top with the mozarella and adjust salt and pepper to taste.        ]]>