French Lentil Salad

This lovely, hearty yet refreshing salad is great all year. It’s a terrific addition to any warm weather picnic or potluck. The lime cumin dressing really sets this dish apart. If you are indeed carrying it to an outdoor space like a park or a beach, I suggest bringing individual servings prepared in mini mason jars. This not only looks beautiful but is practical when trying to maintain your dignity while eating on the grass and trying to avoid getting hit with a flying soccer ball. Sunday Funday!

You’ll need:
1 cup French lentils cooked according to package directions. Rinse with cold water when done cooking to stop the cooking process, which can turn the lentils to mush. Blot the lentils with a paper towel to absorb most of the water.
2 diced red peppers
Cup of yellow cherry tomatoes halved lengthwise (flip pepper and tomato colors if need be. It doesn’t matter what’s what as long as you have a variety of bright colors)
4 unpeeled, diced Persian cucumbers
1 cup each chopped dill and cilantro
1 generous cup of edamame beans or Lima beans (I just defrosted they frozen ones I had)
Three endives if choosing to spoon some salad onto individual endive leaves to eat as appetizers. This looks pretty and doesn’t fall apart when eating (always a plus).
2 limes squeezed to yield 1/4 cup
1/4 cup olive oil
1 1/2 tbsp white wine vinegar
1/2 tsp cumin
3/4 tsp salt
1/4 tsp pepper

Gently mix all the salad ingredients. Whisk together the dressing ingredients (beginning from the fresh lime juice). Adjust seasonings to taste. Combine all at least a half hour before serving to set flavors. If serving on the endive leaves, simply spoon some salad onto each leaf and arrange attractively on a platter. Or unattractively. It’s totally your call.