Yield: 8 servings
Measure | 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 |
\N \N | 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 |
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