Simple Bean and Lentils Salad

Instructions

1. Start by finely chopping the onion. If you prefer a milder onion flavor, you can soak the chopped onions in cold water for about 10 minutes, then drain well before using.
2. Drain and rinse both the canned pinto beans and green lentils thoroughly. This helps remove excess sodium and any tinny taste from the cans.
3. In a large bowl, combine the drained and rinsed pinto beans and green lentils.
4. Add the chopped onion to the bowl with the beans and lentils.
5. In a small bowl or jar, whisk together the pumpkin seed oil and lemon juice to create the dressing.
6. Pour the dressing over the bean and lentil mixture.
7. Add salt to taste. Start with a small amount and adjust according to your preference.
8. Gently toss all the ingredients together, ensuring everything is well coated with the dressing.
9. Taste and adjust the seasoning if needed, adding more salt, lemon juice, or pumpkin seed oil to suit your taste.
10. For best flavor, cover the bowl and refrigerate the salad for at least 30 minutes before serving to allow the flavors to meld.
11. Serve chilled or at room temperature.
12. This salad can be stored in an airtight container in the refrigerator for up to 3 days. The flavors often improve over time, making it a great make-ahead dish.
13. Before serving, give the salad a quick stir and taste again, adjusting seasoning if necessary.