Lentil and Black Bean Salad
Servings
4Serving size
about 1 1/2 cups
COOKING TIME
45 Minutes
CHILLING TIME
12 hours
This recipe can be multiplied and keeps well for 3 – 4 days. It is better the second day.
Ingredients
| 1 cup Red Lentils |
| 6 cup Water |
| 1 15 ounce can Canned no salt added black beans (drained and rinsed) |
| 1 Large Shallots, raw (minced) |
| 1/2 Large Red bell peppers (finely diced) |
| 1 Large stalk Celery, raw (sliced thin) |
| 1/4 tsp. Red Pepper Flakes |
| 1 Tbsp. Olive oil |
| 2 tsp. White wine vinegar |
| 1/2 tsp. Salt |
| 3 tsp. Jerk Rub |
| 1 Tbsp. Fresh parsley (chopped) |
Instructions
Cook the red lentils in 6 cups of simmering water for about 4 minutes, until just tender. Drain and rinse with cold water.
In a large bowl, combine the cooked lentils with the black beans.
Add the shallot, red bell pepper, celery, red pepper flakes, olive oil, vinegar, jerk rub, parsley, and salt. Combine gently.
Chill overnight.
Print Recipe
Would you like to print or download the document?
Special Diet Information
Click on the icon for information.
Lactose
This recipe is safe for those who are lactose intolerant.
Recipe Notes
Lentils are amazingly high in fiber and taste great.