Bell Heart Palm Heart and Herb Bean Salad

Bell Heart Palm Heart and Herb Bean Salad

Ingredients:
1 cup red bell pepper, chopped
¾ cup palm hearts, sliced
1/3 cup daikon radish, diced
2 tablespoons fresh sweet basil, minced
2 teaspoons fresh chives, minced
1 teaspoon fresh thyme, minced
2 tablespoons apple cider vinegar
1 tablespoon apple juice
½ teaspoon fresh ginger root, finely grated
1/8 teaspoon kosher salt
1/8 teaspoon sweet Hungarian paprika
3 tablespoons sesame oil

Directions:
1. Place lentils in a large saucepan and cover with water. Bring water to
a rolling boil and reduce heat to low. Cover saucepan with lid, leaving
a large crack open on one side. Cook lentils until tender, about 25
minutes. Drain lentils and place in a large mixing bowl.
2. Drain and rinse chickpeas. Add chickpeas, bell pepper, palm hearts,
radish, basil, chives, and thyme to lentils. Stir very gently to mix.
3. Whisk vinegar, juice, ginger, salt, and paprika together in a small
bowl. Whisk oil into bowl and mix until emulsified. Drizzle dressing
over salad. Toss gently, but thoroughly, to mix and coat. Serve warm or
cover and chill in refrigerator up to 12 hours before serving.