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    Lentil-Rice Salad with Ham, Cucumber, Red Onion, and Herbs

    clock-icon15 minutes
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    Pixicook editorial team

    A refreshing and hearty salad featuring lentils, rice, ham, cucumber, and a zesty chipotle dressing.

    Ingredients for Lentil-Rice Salad with Ham, Cucumber, Red Onion, and Herbs

    units in
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    units in
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    serves
    4 peoplechevron
    serves
    4 peoplechevron

    Green Le Puy Lentils

    cups

    Substitute chevron-down

    Long-grain Rice

    cups

    Substitute chevron-down

    Olive Oil

    cups

    Substitute chevron-down

    Balsamic vinegar

    cups

    Substitute chevron-down

    Chipotle Chiles En Adobo, canned

    each

    Substitute chevron-down

    Chipotle Canning Sauce

    teaspoons

    Substitute chevron-down

    Dried Mexican Oregano, preferably Mexican

    teaspoons

    Substitute chevron-down

    How to Make Lentil-Rice Salad with Ham, Cucumber, Red Onion, and Herbs

    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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