Lentil Salad

By devogirl

Try this once and you’ll make it forever, probably never the same way twice. [Dried] lentils cook fast, but feel free to substitute any kind of cooked, frozen, or canned bean here. If you toss them in the dressing while they’re still warm, they’ll absorb the flavor of the dressing beautifully. Try any combination of chopped fresh vegetables, greens or herbs; figure about 6 cups total.

Ingredients

• 1 tablespoon Dijon or other good-quality mustard, or to taste
• 2 tablespoons any wine or sherry vinegar
• 4 tablespoons olive oil
• 1 teaspoon salt, plus more to taste
• Black pepper to taste
• 4 cups cooked or canned lentils or any other beans, drained
• 3 large ripe tomatoes, chopped
• 1 large cucumber, peeled, seeded & chopped
• 1 cup chopped carrots or radishes
• 1 cup chopped celery or fennel
• 1/2 cup chopped red onion
• 1/4 cup chopped fresh parsley or dill

Preparation

Step 1

1. Put the mustard, vinegar, oil, and salt and a sprinkle of pepper in a large bowl. Add 2 tablespoons of water and whisk until well combined.

2. Add all of the remaining ingredients to the bowl and toss until coated with dressing. Taste and adjust the seasoning, and serve. [To make this salad ahead: Combine everything except the tomatoes and parsley; cover and refrigerate for up to a day, and let it come back to room temperature before serving.]