Bulgur + Lentil Salad

This is an "end of the contents of the fridge" type of salad, but it turned out to be very delicious and VERY FILLING. I had about 1/3 cup for lunch and I felt satisfied. This salad is very versatile because there are a countless number of ingredients that can be substituted for the base: If you don't have/ like bulgur, you can use quinoa, couscous, or rice. If you don't have lentils you can add beans. I made a big batch of this, put it in a container in the fridge, and plan on eating it for lunch throughout the week (especially since it is the sort of salad that can keep and tastes better the longer it sits).


Ingredients (serves 6):
Salad:
1 1/2 cups cooked bulgur (I cook mine in vegetable stock. You can also use quinoa, couscous, or rice)
1 1/2 cups cooked lentils (I prefer the green lentils. You can also use beans)
1-2 bell pepper(s), chopped
1 avocado, chopped
1 green onion, diced
1 jalapeno pepper, chopped (remove the seeds and ribs)

Sauce: 
1/4-1/3 cup olive oil
1 tbsp cumin
1 whole lemon, or 2 limes, juiced
2 large cloves of garlic, minced
sea salt and pepper to taste

1) Whisk the sauce ingredients together, set aside.
2) Toss all of the salad ingredients together and pour sauce over top, tossing to combine. Enjoy!