Lentil, Kale & Blueberry Salad

• 1 lb. bag La Preferida Lentils
• 1 small onion, diced
• 1 garlic clove, minced
• 2 Tbsp. pepitas
• 2-15 oz. cans La Preferida Whole Kernel Corn, drained and rinsed
• 2-15 oz. cans La Preferida Pinto Beans, drained and rinsed
• 2 cups purple cabbage, shredded
• 2 cups kale, washed and patted dry
• 1 pint blueberries, washed and dried
• 1 pint cherry tomatoes

Ingredients: Avocado Dressing

• 2 avocados, pitted and scooped
• 2 Tbsp. apple cider vinegar
• 2 Tbsp La Preferida Diced Green Chiles
• ½ cup of water
• ½ lime, juiced
• ¼ bunch of cilantro, washed and dried
• ½ tsp salt

Preheat oven to 350º

Cook lentils according to package instructions.

When cooked, strain and gently rinse in cold water. Set aside 2 cups (or double the recipe to use the whole bag). When cooled, add onion and garlic.

On a baking sheet or pan, toast pepitas at 350º for 7 minutes. Set aside.

To prepare avocado dressing, combine avocados, apple cider vinegar, diced green chiles, water, lime, salt, and cilantro in a blender and blend until smooth. If too thick, add 1-2 Tbsp. of water.

Mix a ½ cup of avocado dressing with lentils and fold in corn, beans, and purple cabbage. Taste for seasoning. Set aside.

In a large bowl, combine kale and 1 cup of avocado dressing. Top with lentil salad and garnish with blueberries, cherry tomatoes and pepitas.

CHEF LA PREF TIPS:

• Use leftover lentils in another salad or use them to thicken soups and stews.