Lentil Salad with a Persian Twist

1 (15 ounce) can lentils, drained and rinsed

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 black pepper to taste

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.