Rainbow Lentil Taco Salad

For the charred corn and red pepper:
Heat a dry skillet (preferably cast iron) to medium high. Wait a while—you want it really hot. Add corn and red pepper and spread in an even layer. Allow to cook for a minute or two at a time between stirring, and cook for about 10 minutes total, until all the pieces are starting to char and the corn is beginning to hiss and pop. Remove from heat. Serve hot or chill until ready to use.

For the cilantro lime sour cream:
Mix all ingredients together until well blended. Refrigerate until ready to use and stir before serving.

For the salad:
Set out prepared ingredients separately and serve family or buffet style. To save a serving bowl, toss the romaine and cabbage together. Before serving, warm the lentils if made in advance. Serve with chips, or start the meal with jalapeno poppers!

Notes:
1. Charring the red pepper and corn adds deeper flavor and enhanced texture, rather than serving them raw. To make the mixture into a salsa, add some minced jalapeno, garlic, and scallion, and stir in a bit of oil, lime juice, salt, and pepper. Feel free to grill the corn and red pepper, if you live in a warmer climate or discover this recipe when corn on the cob is in season.
2. Preparation and cook times don’t include the lentils. The meal will come together fairly quickly if you make them in advance, and they keep well for up to a week. Find the recipe in my Tasty Kitchen profile recipe box or in the link to my Natural Comfort Kitchen blog.
3. To make it vegan, exclude the cheese and sour cream dressing, and replace the avocado chunks with your favorite guacamole.
4. Use the taco spiced lentils recipe in my TastyKitchen profile and on the related blog link, or substitute plain cooked lentils or your favorite taco meat.