Lentil Bean Cucumber Salad
Lentil Bean Cucumber Salad is the perfect make ahead protein packed salad. Topped with crunchy cucumbers, tomatoes, onion and a light vinaigrette.
Servings: 6 -8 servings
Ingredients
- 1 ½ cups dried green lentils
- large English Cucumber
- ¼ large red onion
- ½ pint of grape tomatoes
- 2 tbsp. capers
- optional: cilantro
- salt & pepper to taste
- Dressing:
- ⅓ cup olive oil
- ¼ cup fresh lemon juice
- 2 tbsp. balsamic vinegar
- 2 cloves finely minced garlic
- 1 tbsp. Dijon mustard
Instructions
- Rinse dried lentils and place in large sauce pan and cover lentils about 2 inches above beans.
- Bring to boil then reduce heat to medium.
- Cook about 20 minutes until tender, making sure to check water as to not let them dry out.
- Remove from heat, drain, rinse and place in large mixing bowl.
- Add diced cucumber, chopped red onion, sliced grape tomatoes, capers and salt and pepper to taste.
- Meanwhile in small bowl combine olive oil, lemon juice, vinegar, minced garlic, and mustard and whisk together.
- Pour dressing over salad and mix well.
- Can top with cilantro.
- Cover and store in fridge for up to five days.