Lentil Salad

-16 oz Crop Tote lentils cooked -1 red onion diced -2 tomatoes diced -2 small cucumbers diced -¼ cup olive oil -2 tablespoons apple cider vinegar -2 tablespoons fresh lime juice -Salt and ground pepper Combine lentils, onion, tomatoes, and cucumbers together in a bowl. Whisk olive oil, vinegar, lime juice, salt, and black pepper together in a separate bowl. Pour dressing over lentil mixture; stir to coat. Chill in refrigerator for 15 to 20 minutes.