Spicy “Rice” And Bean Salad

• 1/2 cup green lentils, rinsed
• 1/2 head cauliflower
• 1 (15-ounce) can cannellini, pinto, or black beans, drained and rinsed
• 1/4 cup chopped red onion
• half a medium jalapeno, seeded and chopped
• 1/2 cup cilantro leaves
• Salt and freshly ground pepper
• 4 ounces sharp cheddar, cut into itty bitty cubes
• 1 lime, plus more as needed
• 3 tablespoons olive oil, plus more as needed
• 1 avocado (optional)

1. Bring 1 1/2 cups of water with the lentils to a boil, cover, and simmer until the lentils are tender, 15 to 20 minutes. Drain well and let cool.
2. Meanwhile, break the cauliflower up into florets. Place them in a food processor and process until the cauliflower resembles rice (for those who want to buy the cauliflower already riced, you'll need about 3 cups). Dump into a large mixing bowl along with the beans.
3. Now make the paste: On a cutting board, mince and mash the red onion, jalapeno, 1/4 cup of the cilantro, and 1/2 teaspoon salt; smash into a paste with the side of your chef's knife.
4. Once cool, dump the lentils into the mixing bowl, along with the cheese and the paste. Squeeze the lime over, drizzle with oil, and stir. Taste and adjust lime, oil, salt, and pepper as needed. Add the remaining 1/4 cilantro, cube the avocado and throw it in, give one more stir, then eat!

green lentils, cauliflower, cannellini, red onion, cilantro, salt, cheddar, lime, olive oil, avocado

Taken from food52.com/recipes/63421-spicy-rice-and-bean-salad (may not work)