Spicy Black Bean and Lentil Salad

Recipe Ingredients

2 cups	320g / 11oz	Cooked black beans
2 cups	474ml	Cooked red lentils
1 teaspoon	5ml	Dry mustard
3 tablespoons	45ml	Minced garlic
1 tablespoon	15ml	Fresh parsley - minced
1/2 cup	118ml	Rice vinegar
		Juice from 1 lemon
1 teaspoon	5ml	Salt
3 tablespoons	45ml	Olive oil
1 teaspoon	5ml	Crushed red peppers
1 teaspoon	5ml	Butterhead lettuce - torn (small)
2 teaspoons	10ml	Red bell peppers - sliced (large)
2 teaspoons	10ml	Red potatoes - cooked, sliced (large)
1/2 cup	55g / 1.9oz	Grated carrots

Recipe Instructions

Put legumes in separate bowls. Whisk together mustard, garlic, parsley, vinegar, lemon juice, salt, oil and red pepper. Divide mixture evenly between legumes. Marinate covered in the fridge for 1 hour.

Line salad plates with lettuce, top with peppers. Arrange small piles of potatoes, carrots and legumes on each plate. Drizzle marinade over the meal.

Source:
Chile Pepper Magazine, August 1991

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.