Mediterranean Sprouted Bean Salad
1 whole English cucumber, diced
2 Roma tomatoes, seeded and chopped
2 cups fresh baby spinach (about 2 handfuls)
3 tablespoons T chopped canned Greek peperoncini peppers+ 1 of juice from the jar
1/4 cup extra-virgin olive oil
1/4 teaspoon each salt and black pepper or to taste
1 cup crumbled feta cheese
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.
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.
Wednesday, July 20, 2011 - 4:05pm