Recipe: Lentil, Red Pepper and Potato Salad (Bertolli)

LENTIL, RED PEPPER AND POTATO SALAD

2 cups cooked lentils
1 cup diced (1/4-inch) cooked potatoes
1/2 cup cooked fresh or thawed frozen green peas
1/2 cup finely chopped red bell pepper
1/4 onp chopped red onion
1/4 cup chopped celery
1 tablespoon finely chopped Italian (flat leaf) parsley
1 tablespoon finely chopped basil
FOR THE DRESSING:
2 tablespoons red wine vinegar
2 tablespoons Bertolli Extra Virgin Olive Oil
Salt and freshly ground black pepper

Combine the lentils, potatoes, peas, red peppers, red onion, celery, parsley, and basil in large bowl.

Whisk the vinegar, oil, salt and pepper in separate bowl; add to the lentil mixture; toss and serve.

Servings: 6
From: Recipelink.com
Source: Recipe booklet: The Bertolli Olive Oil Handbook, not dated