bean and lentil salad

125 mL dried or canned black beans ½ cup
125 mL dried or canned green lentils ½ cup
2 yellow or red bell peppers, seeded and diced 2
500 mL fresh tomatoes, seeded and diced 2 cups
1 green or red hot chile, seeded, finely chopped 1
30 mL fresh thyme leaves, chopped 2 Tbsp
2 garlic cloves, minced 2
60 mL red wine vinegar 4 Tbsp
60 mL Western Family olive oil 4 Tbsp
3 mL coarse black pepper ½ tsp
3 mL salt (optional) ½ tsp
romaine lettuce or spinach leaves (optional)

1. If using dried beans, prepare by boiling and draining. If using canned, drain and set aside in fridge.

2. In large bowl, combine the peppers, tomatoes, chile, thyme and garlic. Mix well.

3. In a small bowl, whisk together vinegar, oil, pepper and salt. Pour over the pepper-tomato mixture.

4. Add cold beans to the pepper-tomato mixture and mix well to coat all ingredients.

5. If using, line a platter or individual plates with lettuce or spinach and pile salad on top to serve. If desired, garnish with olives and additional thyme.

Makes 4-6 servings

Nutritional Analysis:
Calories 278 Protein 11 g Fat 12 g Carbohydrate 31.5 g Fibre 7.7 g

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|	Dried lentils can be cooked just like rice. Use 2 parts water to 1 part lentils. Enjoy versatile lentils in pasta sauces, soups, curries or on their own as a high-fibre side dish.	|
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