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,


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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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