Greek Lentil Salad with La Costeña Pickled Serrano Peppers
Filled with vibrant and crisp vegetables, this salad is the perfect accompaniment to chili and other dishes inspired by flavors from south of the border.
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Ingredients
- 1 cup uncooked lentils
- 1 large English cucumber, chopped
- 1 cup cherry or grape tomatoes, halved
- 1/2 cup radishes, diced
- 2/3 cup red onion finely chopped
- 1 can La Costeña Serrano peppers, drained and chopped
- 2/3 cup feta cheese crumbles
- 1/2 cup fresh parsley, chopped
- 2 Tablespoons olive oil
- 1/2 a Lemon's juice
- 1 Tablespoon honey
- 1 Pinch of salt
- 1 Pinch of black pepper
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