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Spicy Black Bean & Lentil Salad

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Submitted by karyn_y

YIELD

8 servings

PREP

20 min

COOK

?

READY

1 hrs

Ingredients

2 473
CUPS ML BLACK BEANS
cooked
2 473
CUPS ML LENTILS, RED (MASOOR DAL)
cooked
1 5
TEASPOON ML DRY MUSTARD
3 45
TABLESPOONS ML GARLIC
minced
1 15
TABLESPOON ML PARSLEY LEAVES
minced
½ 118
CUP ML RICE VINEGAR
1 1
X X JUICE
from 1 lemon *
1 5
TEASPOON ML SALT
3 45
TABLESPOONS ML OLIVE OIL
1 5
TEASPOON ML RED PEPPER FLAKES
crushed
1 1
SMALL SMALL BUTTER LETTUCE
torn *
2 2
LARGE LARGE SWEET RED BELL PEPPERS
sliced
2 2
LARGE LARGE RED SKINNED POTATOES
cooked, sliced *
½ 118
CUP ML CARROTS
grated

Directions

Put legumes in separate bowls.

Whisk together mustard, garlic, parsley, vinegar, lemon juice, salt, oil and 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 and legumes on each plate.

Drizzle marinade over the meal.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 164g (5.8 oz)
Amount per Serving
Calories 299 18% from fat
 % Daily Value *
Total Fat 6g 9%
Saturated Fat 1g 4%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 307mg 13%
Total Carbohydrate 15g 15%
Dietary Fiber 20g 80%
Sugars g
Protein 34g
Vitamin A 51% Vitamin C 95%
Calcium 6% Iron 30%
* based on a 2,000 calorie diet How is this calculated?
Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
 
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