Kimchi, Rice Noodle & Beluga Lentil Salad

Ingredients

• 2 cups (500 mL) vermicelli noodles
• 1½ cup (375 mL) cooked black (Beluga) lentils
• ½ cup (125 mL) kimchi, chopped
• 2 cups (500 mL) sliced cucumber
• 1 cup (250 mL) grated or julienne carrot
• 3 Tbsp (45 mL) finely sliced green onions
• 3 Tbsp (45 mL) chopped fresh cilantro
• 1 Tbsp (15 mL) black sesame seeds
• 1 lime, zest and juice
• 3 Tbsp (45 mL) rice wine vinegar
• 1 tsp (5 mL) soy sauce
• 1 tsp (5 mL) sesame oil
• 3 Tbsp (45 mL) canola oil
• 2 tsp (10 mL) honey