Red Peppers, Lentils, and Potato Salad

Here's what you'll need

2 cups cooked lentils (canned is fine – look for low salt and organic) 1 cup diced (1/4 inch) cooked potato ½ cup cooked green beans chopped finely ½ cup finely chopped red bell pepper ¼ cup chopped red onion ¼ cup chopped celery 1 tablespoon finely chopped parsley 1 tablespoon finely chopped basil 1 tablespoon red wine vinegar 2 tablespoons extra virgin olive oil Salt and pepper to taste

Make it

Mix all together and let stand for a ½ hour, Serve on a bed of finely chopped Kale. This Will stay well in the refrigerator for up to 4 days. Serves 6

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In Peace, Love, and Health, Adita

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©Copyright 2019, Adita Lang

Adita Lang works with individuals and groups to maximize their health through exercise and nutrition, both through Coaching and Public Speaking. Feel free to email me:

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