Ingredients
2cucumbers
1 red onion
1 bag lentils
1/4 lb edaname beans
cilantro to taste
spearmint to taste
2 teaspoons light olive oil
1 teaspoon rice vinegar
SALT AND PEPPER TO TASTE
Preparation
SOAK LENTILS OVERNIGHT , PICK THROUGH AND SET ASIDE TO DRAIN ,PEEL THE CUCUMBER AND THE RED ONION AND DICE BOTH IN ABOUT THE SAME SIZE .POUR OIL AND VINEGAR AND MIX WELL. REFRIGERATE TWO HOURS.WHEN IT IS TIME TO SERVE SHRED MINT AND CILANTRO ,SALT AND PEPPER TO TASTE. SERVE CHILLED
