INFO
| Servings | 1 |
| Prep time | 10 minutes |
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INGREDIENTS
| Black Beans (cooked) | 170 grams |
| Lentils (cooked) | 200 grams |
| Red Bell Pepper (medium, diced) | 1 |
| Jalapeno Pepper (diced) | 1 |
| Baby Spinach | 30 grams |
| Cilantro (chopped) | 4 grams |
| Lime (medium, juiced) | 1/2 |
| Extra Virgin Olive Oil | 1 1/2 tsps |
| Cumin | 1/2 tsp |
| Sea Salt & Black Pepper | (to taste) |
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Step 1
In a large mixing bowl, combine the black beans, lentils, red bell pepper, jalapeño pepper, spinach, and cilantro.
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Step 2
In a small bowl, whisk together the lime juice, oil, and cumin. Season with salt and pepper.
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Step 3
Pour the dressing over the salad and toss until well combined. Enjoy!
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TIPS
LEFTOVERS
Refrigerate in an airtight container for up to three days.
SERVING SIZE
One serving is equal to approximately three cups.
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NUTRITION PER SERVING
| Calories | 569 |
| Carbs | 92g |
| Fat | 9g |
| Protein | 36g |
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