SPICY BLACK BEAN And LENTIL SALAD

Servings: 8
Ingredients:

2 c  Cooked black beans
2 c  Cooked red lentils
1 ts Dry mustard
3 tb Minced garlic
1 tb Fresh parsley, minced
1/2 c  Rice vinegar
Juice from 1 lemon
1 ts Salt
3 tb Olive oil
1 ts Crushed red peppers
1 sm Butterhead lettuce, torn
2 lg Red bell peppers, sliced
2 lg Red potatoes, cooked, sliced
1/2 c  Grated carrots

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.

VT July 1993

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