High Protein Lentil Salad

Ingredients

¼ cup (60 mL) peanut butter, smooth

2 Tbsp (30 mL) sunflower butter

2 Tbsp (30 mL) tamari

2 Tbsp (30 mL) white balsamic vinegar

¼ cup (60 mL) tabasco

2 lb (1 kg) whole red lentils, cooked and shocked

2 lb (1 kg) canned kidney beans, drained and rinsed

2 quarts (2 L) baby arugula

½ cup (125 mL) cornishons, roughly chopped