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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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