Mediterranean Sprouted Bean Salad

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

1. Cook the beans (or lentils) according to package directions. 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, & chopped peppers.
3. 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.

bean, cucumber, tomatoes, baby spinach fresh, fresh herbs oregano, peppers t, extravirgin olive oil, lemon, salt, feta cheese, green onions

Taken from www.yummly.com/recipe/Mediterranean-Sprouted-Bean-Salad-1661141 (may not work)