Mediterranean Sprouted Bean Salad

Photo: Natalie (Perrys' Plate)

Ingredients

2 cups uncooked sprouted bean mix (or lentils)

1 whole English cucumber, diced

2 Roma tomatoes, seeded and chopped

2 cups fresh baby spinach (about 2 handfuls)

3 tablespoons T chopped fresh herbs (oregano, parsley, mint) or 1 drie

3 tablespoons T chopped canned Greek peperoncini peppers+ 1 of juice from the jar

1/4 cup extra-virgin olive oil

1 juice from large lemon

1/4 teaspoon each salt and black pepper or to taste

1 cup crumbled feta cheese

2 green onions, sliced thinly

Preparation

Cook the beans (or lentils) according to package directions. Drain and rinse with cold water until they're about room temperature.

In a large bowl, combine the cooked beans, cucumbers, tomatoes, spinach, herbs, & chopped peppers.

In a small bowl whisk together the peperoncini juice, olive oil, lemon juice, salt & pepper. Drizzle over the salad and toss to combine. Carefully stir in the feta cheese and sliced green onions.

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About

This salad is perfect for outings. A few hours in the sun won't leave you with grody mayo or slimy lettuce! You could naturally add olives to this, but we didn't because of preference.