Refreshing Bean Salad

SERVINGS 4

PREPARATION TIME 30 MINUTES

INGREDIENTS

1. 450g frozen lentils
2. 2 red bell peppers
3. 15 cherry tomatoes
4. 10 olives
5. 1 avocado
6. 90g quinoa
7. 150g canned corn
8. Zest of 2 limes
9. Juice of 2 limes
10. 2 tbsp olive oil
11. Salt and pepper
12. ½ bunch parsley
13. ½ bunch mint
14. 1 tbsp honey

INSTRUCTIONS

1. Soak the lentils for 12 hours in cold water.
2. Place a pot with water on the stove and add salt. Once it starts boiling, add the lentils and cook for 15 minutes.
3. Cut the bell peppers into small cubes, slice the cherry tomatoes in half, and chop the olives around the pit into small pieces. Add all of these to a bowl. Peel and cut the avocado into 1 cm pieces.
4. 5 minutes before removing the lentils, add the quinoa to the pot and cook both together for 5 minutes. Then, add the corn, lime zest, lime juice, olive oil, salt, and pepper to the bowl.
5. Finely chop the mint and parsley, add them to the bowl, and mix everything with a wooden spoon.
6. Drain the lentils with the quinoa, rinse them with cold water to cool them down, and add them to the bowl.
7. Add honey to balance the acidity and serve with fresh herbs, pepper, and olive oil.