7 oz whole red lentils
3 Tbs white balsamic vinegar
1 large lemon, zested and juiced
1 clove garlic, peeled and minced
3 Tbs olive oil
1 yellow pepper, seeded and diced
1 cup quartered cherry tomatoes
1 cup thinly sliced cucumbers
1/4 cup sliced scallions
1 can (15 oz) white beans, rinsed and drained
1. Cook lentils according to package directions, until tender but still firm. Drain; rinse in cold water.
2. In bowl, whisk together vinegar, 1 Tbs each lemon juice and zest, garlic and olive oil. Season with salt and ground black pepper, if desired.
3. Add peppers, tomatoes, cucumbers and scallions; toss gently to coat. Stir in beans and lentils. Chill 30 minutes, or until ready to serve.