the beach salad


  • 2 cups uncooked sprouted bean mix (or lentils)
  • 1 whole English cucumber, diced
  • 2 Roma tomatoes, seeded and chopped
  • 2 cups fresh baby spinach (about 2 handfuls)
  • 3 T chopped fresh herbs (oregano, parsley, mint)
  • 3 T chopped canned Greek peperoncini peppers + 1 T of juice from the jar
  • 1/4 cup extra-virgin olive oil
  • juice from 1 large lemon
  • 1/4 tsp each salt and black pepper or to taste
  • 1 cup crumbled feta cheese
  • 2 green onions, sliced thinly

Cook the beans (or lentils) according to package directions. Drain and rinse with cold water until they’re about room temperature. In a large bowl, combine the cooked beans, cucumbers, tomatoes, spinach, herbs, & chopped peppers.

In a small bowl whisk together the peperoncini juice, olive oil, lemon juice, salt & pepper. Drizzle over the salad and toss to combine. Carefully stir in the feta cheese and sliced green onions.

Source: Perry’s Plate


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