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.