Mediterranean Sprouted Bean Salad
1 whole English cucumber, diced
2 Roma tomatoes, seeded and chopped
2 cups fresh baby spinach (about 2 handfuls)
1/4 cup extra-virgin olive oil
2 green onions, sliced thinly
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.