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)
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!
Refrigerate in an airtight container for up to three days.
One serving is equal to approximately three cups.