INGREDIENTS:
1 cup Black Beans (cooked)
1 cup Lentils (cooked)
1 Red Bell Pepper (medium, diced)
1 Jalapeno Pepper (diced)
1 cup Baby Spinach
1/4 cup Cilantro (chopped)
1/2 Lime (medium, juiced)
1 1/2 tsps Extra Virgin Olive Oil
1/2 tsp Cumin
Sea Salt & Black Pepper (to taste)
DIRECTIONS:
1. In a large mixing bowl, combine the black beans, lentils, red bell pepper, jalapeño pepper, spinach, and cilantro.
2. In a small bowl, whisk together the lime juice, oil, and cumin. Season with salt and pepper.
3. Pour the dressing over the salad and toss until well combined. Enjoy!
NOTES:
Leftovers
Refrigerate in an airtight container for up to three days.
Serving Size
One serving is equal to approximately three cups.
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