15 minutes
A refreshing and hearty salad featuring lentils, rice, ham, cucumber, and a zesty chipotle dressing.
Green Le Puy Lentils
cups
Long-grain Rice
cups
cups
cups
Chipotle Chiles En Adobo, canned
each
Chipotle Canning Sauce
teaspoons
Dried Mexican Oregano, preferably Mexican
teaspoons
1. Cook Lentils and Rice
Bring a generous amount of salted water to a boil in a 4-quart saucepan. Add the lentils and rice and cook briskly for about 15 minutes until tender but still holding their shape. Drain and transfer to a large bowl.
2. Prepare Dressing
In a blender or food processor, combine the olive oil, balsamic vinegar, chipotle chiles, chipotle canning sauce, oregano, and a pinch of salt. Blend until smooth and set aside.
3. Combine Lentils, Rice, and Onions
To the cooked lentils and rice, add the thinly sliced red onion and about 1/4 cup of the prepared dressing. Mix thoroughly and let cool completely.
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