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)
1/4 Avocado
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!



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