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Lentil Rainbow Taco Salad


½ head red cabbage, chopped very small or shredded on a mandoline
1 head romaine lettuce or 2 hearts, chopped small
½ lb. yellow cheddar cheese, finely shredded
1 avocado, chopped and tossed with lime juice, to keep from browning
Pico de gallo (see notes; or your favorite salsa)
Charred corn and red pepper (instructions below)
Cilantro lime sour cream (instructions below)
Taco spiced lentils
1 large red bell pepper (or 2 small), chopped into corn kernel size pieces
1 C frozen corn kernels, thawed and drained of excess liquid
1 C sour cream
1 lime, juiced
3 tablespoons finely chopped cilantro
1 t Kosher salt



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