Greek Lentil Salad

Recipe courtesy of CanolaInfo.org.

Recipe Ingredients:

Salad:
2 cups lentils or black beans, cooked*
1 cup chopped cucumber
1/2 cup chopped red onion
2 tomatoes, chopped
1 yellow pepper, seeded and chopped
1 cup chopped cauliflower

Vinaigrette:
1/2 cup chopped parsley
1/4 cup feta cheese, crumbled
1/2 cup sliced black olives
2 tablespoons lemon juice
1/2 teaspoon each salt and ground black pepper
1 tablespoon red wine vinegar
2 cloves garlic, minced
2 teaspoons dry crumbled oregano
2 teaspoons dry crumbled parsley or mint
2 teaspoons dry crumbled basil
1 teaspoon Greek seasoning
1/3 cup canola oil

Cooking Directions:

1. Combine salad ingredients.
2. In a separate bowl, combine vinaigrette ingredients. Pour over salad mixture. Stir to combine.
3. Tastes even better the next day!

Makes 16 servings.

*May substitute dry lentils or black beans, cooked according to package directions

Nutritional Information Per Serving (1/16 of recipe): Calories: 101; Total Fat: 6g; Saturated Fat: 1g; Cholesterol: 4mg; Total Carbs: 9g; Fiber: 2g; Protein: 4g; Sodium: 291mg.

Recipe and photograph courtesy of CanolaInfo.org.