High Protein Lentil Salad – Lentils.org

Ingredients

• ¼ cup (60 mL) peanut butter, smooth
• 2 Tbsp (30 mL) sunflower butter
• 2 Tbsp (30 mL) tamari
• 2 Tbsp (30 mL) white balsamic vinegar
• ¼ cup (60 mL) tabasco
• 2 lb (1 kg) whole red lentils, cooked and shocked
• 2 lb (1 kg) canned kidney beans, drained and rinsed
• 2 quarts (2 L) baby arugula
• ½ cup (125 mL) cornishons, roughly chopped