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Bean and Lentil Salad with Orange Vinaigrette

1 1/2 cups Green lentils, cooked -- (canned) rinse and drain
1/2 cup black beans, canned -- rinse and drain
1/2 Cup navy beans, canned -- rinse and drain
1/2 cup red bell peppers -- diced
1/2 cup green bell peppers -- diced
1/2 cup carrots -- diced, blanched
1/2 cup corn -- roasted
1/2 cup red onion -- diced
2 tablespoons fresh basil leaves -- chopped
2 tablespoons fresh cilantro -- chopped
1 Jalapeno -- seeded, minced
1 cup orange juice
2 tablespoons fresh lime juice
1/2 cup rice vinegar
1/2 cup orange sections
Salt and pepper to taste


Combine ingredients. Season to taste. Serve chilled or at room temperature.


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