Coumadin Safe Lentil and Black Bean Salad
Servings
3Serving 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
| 1/2 cup Red Lentils |
| 1/2 cup Green Lentils |
| 6 cup Water |
| 1 15 ounce can Canned no salt added black beans (drained and rinsed) |
| 1 Large Shallots, raw (minced) |
| 1 Large stalk Celery, raw (sliced thin) |
| 1/4 tsp. Red Pepper Flakes |
| 1 Tbsp. Olive oil |
| 2 tsp.. White wine vinegar |
| 1 Tbsp. Maple syrup |
| 1/4 tsp. Salt |
| 1 to taste Black pepper |
Instructions
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 pepper flakes, olive oil, vinegar, maple syrup, parsley, salt and pepper.
Chill overnight.
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Special Diet Information
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Lactose
This recipe is safe for those who are lactose intolerant.
Recipe Notes
Lentils are amazingly high in fiber and taste great.