Lentil, Red Pepper and Potato Salad

Serves: 6

2 cups cooked lentils
1 cup diced (1/4-inch) cooked potatoes
1/2 cup cooked fresh or thawed frozen green peas
1/2 cup finely chopped red bell pepper
1/4 cup chopped red onion
1/4 cup chopped celery
1 tablespoon finely chopped Italian (flat leaf) parsley
1 tablespoon finely chopped basil
2 tablespoons red wine vinegar
2 tablespoons Bertolli Extra Virgin Olive Oil
Salt and freshly ground black pepper

Combine the lentils, potatoes, peas, red peppers, red onion, celery, parsley
and basil in a large bowl. Whisk the vinegar, oil, salt and pepper in a
separate bowl; add to the lentil mixture; toss and serve.