Spicy Black Bean And Lentil Salad
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Salads | 8 | Servings | |
INGREDIENTS
| 2 | c | Cooked black beans |
| 2 | c | Cooked red lentils |
| 1 | t | Dry mustard |
| 3 | T | Minced garlic |
| 1 | T | Fresh parsley, minced |
| 1/2 | c | Rice vinegar |
| Juice from 1 lemon | ||
| 1 | t | Salt |
| 3 | T | Olive oil |
| 1 | t | Crushed red peppers |
| 1 | Butterhead lettuce, torn | |
| 2 | Red bell peppers, sliced | |
| 2 | 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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Nutrition (calculated from recipe ingredients)
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Calories: 115
Calories From Fat: 39
Total Fat: 5.4g
Cholesterol: 0mg
Sodium: 407.4mg
Potassium: 309.6mg
Carbohydrates: 19.1g
Fiber: 4.1g
Sugar: <1g
Protein: 4.2g