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Spicy Black Bean & Lentil Salad

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Recipe

 

Yield

8 servings

Prep

20 min

Cook

?

Ready

1 hrs
Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber

Ingredients

Amount Measure Ingredient Features
2 cups black beans
cooked
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2 cups lentils, red (masoor dal)
cooked
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1 teaspoon dry mustard
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3 tablespoons garlic
minced
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1 tablespoon parsley leaves
minced
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½ cup rice vinegar
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1 x juice
from 1 lemon
*
1 teaspoon salt
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3 tablespoons olive oil
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1 teaspoon red pepper flakes
crushed
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1 small butter lettuce
torn
*
2 large sweet red bell peppers
sliced
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2 large red skinned potatoes
cooked, sliced
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½ cup carrots
grated
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Ingredients

Amount Measure Ingredient Features
473 ml black beans
cooked
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473 ml lentils, red (masoor dal)
cooked
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5 ml dry mustard
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45 ml garlic
minced
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15 ml parsley leaves
minced
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118 ml rice vinegar
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1 x juice
from 1 lemon
*
5 ml salt
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45 ml olive oil
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5 ml red pepper flakes
crushed
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1 small butter lettuce
torn
*
2 large sweet red bell peppers
sliced
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2 large red skinned potatoes
cooked, sliced
* Camera
118 ml carrots
grated
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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 29918% 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?
 

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