Greek Lentil Salad

• 2 cups lentils or black beans, cooked 500 mL
• 1 cup chopped cucumber 250 mL
• 1/2 cup chopped onion (red is great!) 125 mL
• 2 tomatoes, chopped 2
• 1 yellow pepper, chopped 1
• 1 cup chopped cauliflower 250 mL
• 1/2 cup chopped parsley 125 mL
• 1/4 cup feta cheese, crumbled 60 mL
• 1/2 cup sliced black olives 125 mL
• 2 Tbsp lemon juice 30 mL
• 1/2 tsp each salt and pepper 2 mL
• 1 Tbsp red wine vinegar 15 mL
• 2 cloves garlic, minced 2
• 2 tsp dry crumbled oregano 10 mL
• 2 tsp dry crumbled parsley or mint 10 mL
• 2 tsp dry crumbled basil 10 mL
• 1 tsp Greek seasoning 5 mL
• 1/3 cup canola oil 75 mL

Preparation

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

Source: canolainfo.org