Rice And Lentil Salad

Total Time: 20 mins Preparation Time: 20 mins

Ingredients

• Servings: 8
• 1 cup cooked rice
• 1 (19 ounce) can lentils or 1 (19 ounce) can kidney beans or 1 (19 ounce) can romano beans, drained and rinsed
• 1 cup sliced celery
• 1/2 cup diced red onion
• 1/2 cup diced unpeeled cucumber
• 1/2 cup diced roasted red pepper
• 1/4 cup chopped fresh coriander or 1/4 cup fresh parsley
• 1/4 cup fresh lemon juice
• 3 tablespoons olive oil
• 2 tablespoons red wine vinegar
• salt and pepper
• thin sliced cucumber

Recipe

• 1 in a large bowl, gently stir together rice, lentils, celery, onion, cucumber, red peppers, and coriander. in measuring cup stir together lemon juice, olive oil, vinegar, salt and pepper to taste. pour over rice mixture and toss gently to coat. salad can be prepared cover and refrigerated for up to 1 day ahead, add more lemon juice if necessary to moisten after it sits.
• 2 to serve, mound on large platter and surround with circle of overlapping thin cucumber slices.