Spicy black bean & lentil salad
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Cooked black beans |
| 2 | cups | Cooked red lentils |
| 1 | teaspoon | Dry mustard |
| 3 | tablespoons | Minced garlic |
| 1 | tablespoon | Fresh parsley, minced |
| ½ | cup | Rice vinegar |
| Juice from 1 lemon | ||
| 1 | teaspoon | Salt |
| 3 | tablespoons | Olive oil |
| 1 | teaspoon | Crushed red peppers |
| 1 | small | Butterhead lettuce, torn |
| 2 | larges | Red bell peppers, sliced |
| 2 | larges | Red potatoes, cooked, sliced |
| ½ | cup | Grated carrots |
Directions
Put legumes in separate bowls. Whisk together mustard, garlic, parsley, vinegar, lemon juice, salt, oil & 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 & legumes on each plate. Drizzle marinade over the meal.
"Vegetarian Times" July, 1993