Summery Rice and Lentil Salad

Provided by Woman's Day

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Prep: 25 mins
Cook:
Ready in: 52 mins

Serves:

Ingredients

CAPER-THYME VINAIGRETTE
1/4 cup red-wine vinegar
3 tablespoons olive oil, preferably extra-virgin
2 tablespoons bottled capers, drained and chopped
1 tablespoon chopped fresh thyme leaves or 1/2 teaspoon dried
3/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1 cup uncooked long-grain rice
4 ounces green beans, cut in 1-inch pieces (1 cup)
1/4 teaspoon salt
1/2 cup dried brown lentils, rinsed and picked over 2 cups diced plum tomatoes
11/2 cups diced yellow pepper

Cooking Instructions

Whisk vinaigrette ingredients in a small bowl until blended.

Cook rice according to the package directions.

Meanwhile bring 2 quarts water to a boil in a large saucepan. Add green beans and remaining 1/4 teaspoon salt. Cook 2 minutes. Remove beans with a slotted spoon and immediately rinse under running cold water to halt cooking. Add lentils to saucepan and cook 25 minutes or just until tender. Let stand 5 minutes before draining.

Put rice and lentils into a large serving bowl. Stir in 1/4 cup of the vinaigrette. Cool, stirring occasionally, 25 minutes or until room temperature.

Stir in remaining vinaigrette, the green beans, tomato and yellow pepper.