1/2 lb. whole green lentils, boiled to al dente consistency and drained. (While the lentils are boiling in salted water, mix often. Check lentil consistency by tasting after 15 minutes of boiling. Don't allow the lentils to get mushy.)
1/2 large white or red onion, diced
1/2 can whole sweet corn
2 persian cucumbers or 1/2 large seedless cucumber, peeled and diced
8-10 sun dried tomatoes, diced
1 carrot or 1/2 cup of any fresh salad vegetables you have on hand, diced (sugar snap peas, green beans, fresh tomatoes, cabbage, roasted red peppers, etc).
3 cloves garlic, minced
1 cup fresh cilantro, roughly chopped
1/3 cup high quality extra virgin olive oil
3 tablespoons white wine vinegar
2 limes, juice only
2-3 tsp chili powder
2 tsp ground cumin
1/4 tsp ground coriander seed
pepper and salt to taste
Procedure: Dice all vegetables to approximately the same size. Combine vinaigrette ingredient and taste. Dress the vegetables first to ensure full coating, and the combine with the lentils. Refrigerate for one hour to overnight. Serve chilled, with grilled fish or alone.