Salad with Lentils, Peas and Maize
Insalata di lenticchie, piselli e mais
Dried beans, lentils and peas are magic ingredients in all kinds of food. They are healthy, cheap, nourishing, low on fat and rich on protein with a potential for becoming just what you make of them. As demonstrated by this delicious salad with lentils, peas and maize.
The most famous green lentil are of course the French puy lentils with their peppery flavour and dark bluish green colour, but you might also try to find one of the Italian alternatives. for instance, there are IGP lentils of all colours from Castelluccio di Norcia. The lentils grow at high altitudes in a restricted area between Umbria and Marche in the Monte Sibillini National Park, and like puy lentils they are small in size, and do not need softening before they are cooked.
I make this salad when peas and maize are in season, and use them fresh from the shell and the cob. Still, I’m not sure anyone will be able to tell the difference, if good quality frozen peas and maize are used instead. The vitamin kick will supposedly be the same. And the salad will be much quicker to prepare.