This simple recipe for a vegetarian salad (often recognized as a Sante Fe Salad) is perfect for potlucks and picnics. Get creative and add curry powder, or cumin powder and cayenne. Optional: Add a few ears of corn (and a red pepper or two) to the grill when barbequeing; use them the next day in this salad.

Black lentils can be hard to locate, but might be found at specialty shops. If unavailable, black beans will substitute, although they will need a longer cooking time. Serves 6-8.

Ingredients:

• 2/3 c. black lentils (or substitute black beans)
• 1 1/2 c. water (or more, for black beans)
• 4 ears fresh corn
• 1 red pepper
• 1 mild green chili pepper (if desired)
• 1/4 c. chopped cilantro
• 1/4 c. olive oil
• 1/4 tsp. salt
• Juice of 1/2 lemon
  

Bring to a boil: > 1 1/2 c. water

To water, add and simmer until tender, about 30 min. or so: > 2/3 c. black lentils (if subbing black beans, cook in more water, for 1-2 hours, until tender)

Drain any excess liquid off the beans, refrigerate. Prepare the other ingredients. If the grill is available, barbeque the peppers and the shucked corn until golden. Use: > 4 ears fresh corn > 1 red pepper > 1 mild green chili pepper (if desired

If not barbequeing, cut the corn off the cob, quickly stir-frying until color brightens. Grill the diced peppers in a hot skillet for a few minutes also, if not barbequed.

If you've been able to grill the veggies over a charcoal grill, they'll have plenty of extra flavor. Cut the corn off the cob, and take the skin off the peppers, seeding and dicing them as well. To a bowl, add: > The chilled black lentils/beans > The cooked corn, cut off the cob > The skinned, diced peppers > 1/4 c. chopped cilantro > 1/4 c. olive oil > 1/4 tsp. salt

Stir the ingredients together, and last, squeeze on: > juice of 1/2 lemon

Serve the salad at room temperature, seasoning as desired with some extra spices; curry or cumin are great.