World Kitchen Corningware Corelle Pyrex Revere Chicago Cutlery and more

Ingredients

1/2 lb lentils, cooked and drained
1/2 red onion, diced
1/2 cucumber, seeded and diced
2 tomatoes
2 green onions, chopped
1 (4 oz) tin mild green chili peppers
1 jalapeño pepper, seeded and diced
1/3 cup olive oil
1/4 cup red wine vinegar
1/2 cup chopped fresh coriander
salt and pepper, to taste
shredded lettuce, for garnish

Directions

1. To cook lentils, rinse and cook, uncovered, in large amount of boiling salted water, until just tender (not mushy), about 45 to 60 minutes. Drain and reserve.
2. Combine lentils, onion, cucmber, tomaoes, green onions, green chilis and jalapeño.
3. Whisk together oil, vinegar, salt and pepper.
4. Stir into lentil mixture with coriander. Refrigerate several houres so flavors can blend.
5. Adjust seasoning if necessary. At serving time, spoon over bed of lettuce.

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