Spicy Black Bean and Lentil Salad
By devogirl
Properly seasoned black beans and red lentils lend tremendous flavor and depth to main-dish salads. marinate them seperately so teh colors don't blend.
Nutrition:
cal 205, protein 8g, fat 4g, carb 33g, chol 0, sodium 277mg, fiber 5g
Ingredients
- 2 cups Cooked black beans
- 2 cups Cooked red lentils
- 1 tsp Dry mustard
- 3 Tbsp Minced garlic
- 1 Tbsp Fresh parsley, minced
- 1/2 cup Rice vinegar
- Juice from 1 lemon
- 1 tsp Salt
- 3 Tbsp Olive oil
- 1 tsp Crushed red peppers
- 1 small Butterhead lettuce, torn
- 2 large Red bell peppers, sliced
- 2 large Red potatoes, cooked, sliced
- 1/2 cup Grated carrots
Details
Servings 8
Preparation time 75mins
Cooking time 75mins
Adapted from google.com
Preparation
Step 1
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.
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