Greek Lentil Salad with La Costeña Pickled Serrano Peppers

Step 1	Cook the lentils according to the package instructions. Once the lentils are cooked, drain them into a fine mesh strainer and run cold running water over them. Set them aside to cool.
Step 2	Mix the dressing ingredients together and set aside until your are ready to use.
Step 3	Combine all salad ingredients into a large bowl.
Step 4	Add in the dressing and toss until well-combined.
Step 5	Serve as a side or main entrée and enjoy!

Ingredients

1 1/2 cup uncooked lentils
1 large English cucumber, chopped
1 cup cherry or grape tomatoes, halved
1/2 cup radishes, diced
2/3 cup red onion finely chopped
1 can La Costeña Serrano peppers, drained and chopped
2/3 cup feta cheese crumbles
½ cup fresh parsley, chopped

Dressing

2 Tbsp olive oil
Juice from 1/2 lemon
1 tbsp minced garlic
1 tbsp honey
Pinch of salt
Pinch of black pepper

Greek Lentil Salad with La Costeña Pickled Serrano Peppers

Greek Lentil Salad with La Costeña Pickled Serrano Peppers

Ingredients

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Author

Mexico Rico