Lentil Salsa Print
3 cups chopped fresh tomatoes
1 & 1/2 cups finely chopped onion
3/4 cup diced green chilies
3 cups cooked lentils
2 Tbsp chopped cilantro
2 Tbsp red wine vinegar
2 Tbsp lime juice
4 cloves minced garlic
1 tsp salt

Combine all ingredients in bowl, stirring to blend.
Refrigerate before serving.
Serve 1/3 cup salsa with each lentil burrito or other Mexican dish.

Makes 24 (1/3 cup) servings.
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