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 = 45What's this? |
Lentil and Black Bean Salad
Servings = 3 | Serving size =about 1 1/2 cups
This recipe can be multiplied by 2, 3, 4.
This salad keeps well for 3 – 4 days and is better the second day.
| 1/2 cup | red lentils |
| 1/2 cup | green lentils |
| 6 cups | water |
| 1 15 ounce can | black beans (drained and rinsed) |
| 1 large | shallot (minced) |
| 1 | rib celery (sliced thin) |
| 1/4 tsp | red pepper flakes |
| 1 Tbsp | extra virgin olive oil |
| 2 Tbsp | white wine vinegar |
| 1 Tbsp | maple syrup |
| 1 Tbsp | curley parsely (chopped) |
| 1/4 tsp | salt |
| ground black pepper to taste |
Cook the red lentils in 3 cups of simmering water for about 15 – 20 minutes, until just tender. Drain and rinse with cold water.
Cook the green lentils in 3 cups of simmering water for about 15 – 20 minutes, until just tender. Drain and rinse with cold water.
Combine the green and red lentils with the black beans.
Add the shallot, celery, red bell pepper, olive oil, vinegar, maple syrup, parsley, salt and pepper.
Chill overnight.
Nutrition Facts
Serving size: 1 1/2 cups | Servings 3
Calories 514 | Calories from Fat 54
Amount Per Serving (% Daily Value)
Total Fat 6g (10%) | Saturated Fat 1g (5%)
Monounsaturated Fat 4g | Trans Fat 0g
Cholesterol 0 mg (0 %) | Sodium 220 mg (9 %)
Total Carbohydrates 85g (28%) | Sugars 7g
Dietary Fiber 30g (119%) | Protein 31g
Vitamin A 7% | Vitamin C 10 % | Calcium 13% | Iron 47%
Vitamin K 37 mcg | Potassium 1677 mg | Magnesium 195 mg
"A man may be a pessimistic determinist before lunch and an optimistic believer in the will’s freedom after it."
-Aldous Huxley, Author
The refrigerator light goes on...
Lentils are amazingly high in fiber and taste great.