Mediterranean Sprouted Bean Salad

• 2 cups Uncooked Dried Spouted Bean Mix (or Other Quick-cooking Legume, Like Lentils)
• 1 whole English Cucumber, Diced
• 2 whole Roma Tomatoes, Seeded And Diced
• 2 cups Fresh Baby Spinach (a Couple Of Handfuls)
• 3 Tablespoons Chopped Fresh Herb Blend (oregano, Parsley, Mint) Or 1 Tablespoon Of Dried
• 3 Tablespoons Chopped Jarred Greek Peperoncini Peppers (optional) Plus 1 Tablespoon Of Juice From The Jar
• 1/4 cups Extra Virgin Olive Oil
• 1 whole Lemon, Juiced
• 1/4 teaspoons Each, Salt And Pepper (to Taste)
• 1 cup Crumbled Feta Cheese
• 2 whole Green Onions, Sliced Thinly

1. Cook the beans (or lentils) according to package directions. Then drain and rinse with cold water until they're about room temperature.
2. In a large bowl, combine the cooked beans, cucumbers, tomatoes, spinach, herbs, and chopped peppers.
3. In a small bowl whisk together the peperoncini juice, olive oil, lemon juice, salt and pepper. Drizzle over the salad and toss to combine. Carefully stir in the feta cheese and sliced green onions.
4. Serves 6-8.
5. Note: A natural addition to this salad would be chopped olives (black or Kalamata). We don't like those around here, so we left them out.

mix, cucumber, tomatoes, couple, oregano, peppers, olive oil, lemon, salt, feta cheese, green onions

Taken from tastykitchen.com/recipes/salads/mediterranean-sprouted-bean-salad/ (may not work)