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

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.