Lentil Black Bean Rainbow Bell Pepper Salad with Tomatillo Sauce
We've already established the fact that I lack self-control at the farmer's market.
When I got home, I really had no idea how I was going to use all of the amazing produce I got. I was in the mood for those crisp and adorable rainbow assortment of bell peppers, so I started rifting through my pantry to see what else I had to make it into a more well-rounded meal. I also just made tomatillo sauce for the first time ever the night before and was itching to use it ASAP, so I settled on a hearty salad with black beans and lentils (had premade these) along with the last bit of leftover avocado I had in the fridge.
So easy, took about 10 minutes to slice, dice and toss.
Lentil Black Bean Rainbow Bell Pepper Salad w/Spicy Tomatillo Sauce
*makes about 3-4 servings
1 cup cooked Green Lentils
3/4 cup cooked/rinsed/drained Black Beans
Assortment of Bell Peppers (about 1.5 cups diced)
1 spoonful of Tomatillo Sauce
Juice from 1/4 wedge of Lime
Salt&Pepper to taste (I didn't use any in mine)
1. Dice assorted bell peppers, removing seeds, and dice avocado.
2. In a large bowl, combine lentils, black beans, bell peppers, and avocado and mix ingredients together. Squeeze the wedge of lime (and S&P if wanted) and mix again.
3. Plate mixture, spoon tomatillo sauce on top, and serve.
*I ended up wanting to amp up the protein content when it came time to eat this, so I added a few pieces of simple garlic-lime chicken I had frozen. Flavors matched really well!