This is a fabulously healthy and tasty salad for a hot summer's day! The lentil and beans add a boost of both protein and fibre and the crunchiness of the veggies makes for a perfect blend. It is also vegan! I prefer to add the tomato at the end so that it doesn't go soft.Ingredients:
1/2 an english cucumber (not peeled), chopped into small pieces
1 sweet red pepper, chopped finely
1 small zucchini (not peeled), chopped into small pieces
1 small sweet vidalia onion, chopped into small pieces
1 large tomato, chopped into small pieces
2 medium sized carrots, peeled and chopped finely
1 16 oz can of kidney beans (or use chick peas if you prefer), rinsed and drained
1 16 oz can of lentils, rinsed and drained
2 garlic cloves, crushes with a large knife and then very finely chopped
2 tbsps extra virgin olive oil
3 tbsps balsamic vinegar
1 tsp dried oregano
1/3 cup fresh basil leaves, chopped
sea salt and freshly ground black pepper to taste
1. Combine all ingredients, except oil, vinegar and tomato, in a large non-reactive bowl.
2. Toss lightly with oil and vinegar.
3. A few minutes before serving, chop the tomato and toss lightly.
4. If making ahead, you can cover and store in the refrigerator for up to one day.
