Lentil mix

Lentil Mix Salad Ingredients 2 cans (15 oz) brown lentils, well drained 1 cup frozen corn, thawed 1 jalapeno, finely chopped, remove the seed section for less heat, if desired ½ red onion, chopped 1 cup cherry or Roma tomatoes, chopped 1 cup kale, chopped 1 cup cilantro or other fresh herb of choice, chopped 1 medium apple, peeled, cored, and chopped (toss in lemon juice to keep from browning) 1 cucumber, peeled and chopped 1 jar capers (3.5 oz), well drained Dressing 1 tsp red pepper flakes 1 tsp dried basil or 2 TBSP fresh basil 1 tsp maple syrup 1 tsp garlic powder 1 tablespoon nutritional yeast 2 TBPS lime juice 2 TBSP red wine vinegar ½-1 tsp salt ½-1 tsp pepper Optional: Oil Free Honey Mustard Dressing ¼ cup Dijon mustard 2 TBSP pure maple syrup 1 TBSP white vinegar 1/8 tsp salt ¼ tsp garlic powder Directions for the Honey Mustard Dressing: Pour all the ingredients in a small bowl and whisk together until well combined. When I make this, I usually double the recipe so that I have plenty on hand. Directions for the Lentil Mix: 1. Combine the salad ingredients in a large bowl then mix gently until well combined. 2. Place the dressing ingredients in a shallow bowl or small jar with lid. Mix well until well combined. 3. Pour the dressing over the lentil mix and mix until well combined. 4. Consider refrigerating for an hour before serving. This is not necessary but it does give the dressing time to marinade with the salad mixture. 5. Top with chopped nuts or pepitas if desired. 6. Serve with tortilla chips or enjoy in your favorite pocket bread. When I put this in pocket bread I like to drizzle a small amount of homemade honey mustard dressing over the top. If you do not have time to make homemade honey mustard dressing, you can use store bought.