Delicious corn chili lentil dip

corn salsa - title
With summer here, super fresh foods with bright colors and flavors are in demand. This very quick, easy and healthy recipe will delight all at picnics, barbecues, potlucks or even as a side. Yum!


One jar (14 ounces) corn and chili salsa without tomatoes
1 cup cooked lentils (see below)
½ red onion, chopped
Tortilla chips


Cook lentils: 1/2 cup rinsed lentils cooked in 1 cup water with 1 bay leaf, ¼ teaspoon thyme, 1/2 teaspoon garlic powder. Cook for 30 minutes until lentils are done

corn salsa - stewed lentils

Combine salsa, lentils, onion. Refrigerate for a few hours to let the flavors blend. Put into pretty bowl. Serve with tortilla chips.

corn salsa

If you can eat dairy, mix in ½ cup low-fat sour cream.

// There’s nothing like a fresh salsa on a hot summer day! What’s your favorite kind?


3 thoughts on “Delicious corn chili lentil dip

  1. Thank you for all the encouraging recipe ideas. My family and I recently found excellent gluten-free croissants in the frozen-food section of a health food store in Europe. I haven’t seen anything similar in the U.S. I know that making croissants is a big project, but we’re up for it. Can you recommend a gluten-free recipe for them?

    • Hi Jean! Mmm there’s nothing quite like a warm croissant with coffee/tea in the morning! We’re focusing on home baking right now so we haven’t looked into European croissants, which are typically baked using very special equipment. Our conversion chart should be useful if you decide to experiment with this – we recommend starting with a solid, traditional recipe and converting the allergen-free flours in yourself (more on that in this post). Please let us know how it works out!

  2. Pingback: A Positive Kitchen Picnic | positive kitchen

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