Avocado, Mango And Lentil Salad - cooking recipe

Ingredients

1/2 cup dry lentils
3 tablespoons balsamic vinegar
1 tablespoon olive oil
1/2 teaspoon salt
1/2 teaspoon pepper
2 cups grape tomatoes or 1 small cherry tomatoes, halved
1 medium mango, cut into 1/2-inch chunks (1 cup)
1 medium avocado, cut into 1/2-inch chunks (1 cup)

Preparation

In large pot of boiling water, cook lentils 20 minutes or until tender but not mushy; drain.
Meanwhile, in large bowl, whisk together vinegar, oil, salt, and pepper. Add warm lentils, toss to combine.
Add tomatoes, mango, and avocado and toss again. Serve at room temperature or chilled.