Sweet Lentil Jalapeño Salad

Prep Time: 30 minutes
Cook Time: 1 hour
Servings: 6-8

If you’re looking for a salad that packs a punch, look no further than our Sweet Lentil Jalapeño Salad! It’s high in protein thanks to our Lentils and sweet mango, and gives you a nice little kick from our Jalapeño Nacho Slices. It all comes together to give you a healthy, refreshing and filling salad perfect for summer!


  • 1 bag La Preferida Lentils (1 lb.)
  • 1 can La Preferida Pigeon Peas / Gandules (15 oz.), drained and rinsed
  • 15 — La Preferida Jalapeño Nacho Slices
  • 12 sprigs of cilantro, chopped
  • 2 limes, juiced
  • 1 tomato, diced
  • 1 red bell pepper, diced
  • 1 mango, peeled and diced
  • ½ red onion, diced
  • 3 Tbsp. pepitas
  • 2 Tbsp. red wine vinegar
  • 1 Tbsp. garlic, minced
  • 2 tsp. salt
  • 1 tsp. black pepper


Prepare lentils according to package instructions. When lentils are nearly done, add salt and finish cooking — avoid overcooking or lentils will become mushy.

While lentils cook, place pepitas in an oven-safe pan and toast them for 5-7 minutes at 350º. Drain and rinse pigeon peas and set aside.

Once lentils are done, drain and rinse them in cold water for about 3 minutes. Allow lentils to sit and cool down to room temperature.

In a mixing bowl, combine all ingredients and mix well, allowing flavors to blend. Season to taste and serve.

Nutritional Info

360 per serving
3.5 g
800 mg
64 g
22 g
*Nutritional information refers to the lowest servings size, and reflects the entire recipe and not just products and ingredients used.
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