A standby for summertime barbecues. People will thank you for not bringing another two dozen Kirkland chocolate chip cookies. Or bring those, too.

Finely chop 1 shallot, 1 celery stick, and 2 long red chili peppers. These peppers have a little heat—not too much—but if you can’t find them then use half a red bell pepper instead and increase the black pepper.

Mix that with 2 tablespoons white wine vinegar and 1/4 cup olive oil.

Then stir 2 cans lentils, drained and rinsed, into the mix with 2 teaspoons salt and 1 teaspoon black pepper. At this point you can leave it for up to a day to mellow and gather its flavors.

Rinse and drain 1/2 bunch mustard greens. Remove the stems and roughly chop the leaves, then mix them into the lentils.

Keep refrigerated until ready to serve.