Name: Spicy Black Bean and Lentil Salad
Ingredients: 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

CATEGORY	CUISINE	TAG	YIELD
Grains		Salads	8	Servings

INGREDIENTS

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

INSTRUCTIONS

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.
VT July 1993
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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