Mediterranean Sprouted Bean Salad

Cook the beans (or lentils) according to package directions. Then drain and rinse with cold water until they’re about room temperature.

In a large bowl, combine the cooked beans, cucumbers, tomatoes, spinach, herbs, and chopped peppers.

In a small bowl whisk together the peperoncini juice, olive oil, lemon juice, salt and pepper. Drizzle over the salad and toss to combine. Carefully stir in the feta cheese and sliced green onions.

Serves 6-8.

Note: A natural addition to this salad would be chopped olives (black or Kalamata). We don’t like those around here, so we left them out.