Lentil and Edamame Salad
By Chef Tom Fraker


2 packages Steamed Lentils (17.63 oz each)
2 packages Soybeans (Edamame) shelled (10 oz each)
1 jar Fire Roasted Sweet Red Bell Peppers drained and chopped (15.5 oz)
1/2 cup Olive Oil
1/3 cups Balsamic Vinaigrette
Kosher Salt to taste
Fresh Ground Pepper to taste


In a large bowl, gently combine all ingredients.

Place in a serving bowl and serve or refrigerate until time of service.


Grilled lamb chops pair well with this salad.