Thursday, October 2, 2008

Black Bean and Lentil Salad

(from Jennifer L.)

Serves 6 main dish servings.

2 c cooked black beans
2 c cooked lentils
1 t dry mustard
3 T minced garlic
1 T minced fresh parsley
1 T minced fresh cilantro
½ c rice vinegar
Juice of 1 lemon
1 t salt, or to taste
2-3 T olive oil
1 t cayenne pepper
1 head butterleaf lettuce, washed & torn
2 red bell peppers, sliced into rings
2 large red potatoes, cooked and thinly sliced
½ c grated carrots or raw beets

Place the black beans in one bowl and lentils in another. In a third bowl, whisk together mustard, garlic, parsley, cilantro, vinegar, lemon juice, salt, oil, and cayenne pepper. Divide the mixture equally between the beans and lentils, cover with plastic wrap and marinate 1 hour in the fridge.

Line 6 plates with lettuce leaves, then top with rings of bell pepper. Arrange small piles of potatoes, carrots, beans and lentils on each plate, then drizzle the remaining marinade over all. Serve at once.

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