Curried Bean Salad

By jjadin

Ingredients

• 1 1 1 cup cooked black lentils*
• 1/2 1/2 1/2 medium red onion, thinly sliced into crescents
• 3/4 3/4 3/4 cup celery, chopped
• 1 1 1 clove garlic
• 1/2 1/2 1/2 teaspoon of fine-grain sea salt
• 1 1/2 1 1/2 1/2 teaspoons of your favorite curry powder
• 1-2 1-2 1-inch teaspoons freshly grated ginger (from 1-inch cube of fresh ginger, peeled)
• 1/2 of 1/2 a lemon
• 1/3 1/3 1/3 cup olive oil
• 2 2 2 tablespoons cilantro, chopped

Details

Servings 4

Preparation

Step 1

In a large bowl toss the beans, black lentils, red onion, and celery. Make the curry vinaigrette by mashing the garlic clove with the salt into a thick paste. In a bowl or jar whisk together this garlic paste, the curry powder, fresh ginger, lemon juice, and olive oil. Whisk well, taste, and add adjust flavors/salt if needed. Pour about half of the dressing over the beans and give it all a toss. Add more dressing a bit at a time until it is to your liking. Taste, make sure the salad has enough salt or the the beans will taste flat and the rest of the flavors won't pop. I like to serve this salad family style in a big bowl or on a platter with a big spoon all sprinkled with cilantro.