Spicy Black Bean & Lentil Salad
Yield
8 servingsPrep
20 minCook
?Ready
1 hrsLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
black beans
cooked |
|
| 2 | cups |
lentils, red (masoor dal)
cooked |
|
| 1 | teaspoon |
dry mustard
|
|
| 3 | tablespoons |
garlic
minced |
|
| 1 | tablespoon |
parsley leaves
minced |
|
| ½ | cup |
rice vinegar
|
|
| 1 | x |
juice
from 1 lemon |
* |
| 1 | teaspoon |
salt
|
|
| 3 | tablespoons |
olive oil
|
|
| 1 | teaspoon |
red pepper flakes
crushed |
|
| 1 | small |
butter lettuce
torn |
* |
| 2 | large |
sweet red bell peppers
sliced |
|
| 2 | large |
red skinned potatoes
cooked, sliced |
*
|
| ½ | cup |
carrots
grated |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
black beans
cooked |
|
| 473 | ml |
lentils, red (masoor dal)
cooked |
|
| 5 | ml |
dry mustard
|
|
| 45 | ml |
garlic
minced |
|
| 15 | ml |
parsley leaves
minced |
|
| 118 | ml |
rice vinegar
|
|
| 1 | x |
juice
from 1 lemon |
* |
| 5 | ml |
salt
|
|
| 45 | ml |
olive oil
|
|
| 5 | ml |
red pepper flakes
crushed |
|
| 1 | small |
butter lettuce
torn |
* |
| 2 | large |
sweet red bell peppers
sliced |
|
| 2 | large |
red skinned potatoes
cooked, sliced |
*
|
| 118 | 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.
