- 1 cup truRoots Sprouted Bean & Lentil Medley
- 4 cups water
- 1/4 cup extra-virgin olive oil
- 2 tablespoons Santa Cruz Organic Pure Lemon Juice
- 3/4 teaspoon minced garlic
- 1/2 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 cup English cucumber (diced)
- 2/3 cup fresh parsley (chopped)
- 1/4 cup sliced green onions (thinly)
- 1/2 cup crumbled feta cheese
- COOK bean & lentil medley in water according to package cooking instructions. Drain.
- WHISK oil, lemon juice, garlic, cumin, salt and pepper in large bowl.
- ADD medley, cucumber, parsley, onions and cheese to bowl. Toss to coat evenly with dressing. Cover and chill at least 30 minutes before serving.