Title: Spicy Black Bean & Lentil Salad
Categories: Salad Bean
Yield: 8 Servings

2	c	Cooked black beans
2	c	Cooked red lentils
1	ts	Dry mustard
3	tb	Minced garlic
1	tb	Fresh parsley, minced
1/2	c	Rice vinegar
		Juice from 1 lemon
1	ts	Salt
3	tb	Olive oil
1	ts	Crushed red peppers
1	sm	Butterhead lettuce, torn
2	lg	Red bell peppers, sliced
2	lg	Red potatoes, cooked, sliced
1/2	c	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

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