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Coumadin Safe Lentil and Black Bean Salad

Servings

3

Serving 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.

Coumadin Safe Lentil and Black Bean Salad

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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GERD / Acid Reflux

This recipe contains GERD triggers and those with GERD may wish to avoid it.

Lactose

This recipe is safe for those who are lactose intolerant.

Coumadin® (Warfarin)

This recipe is safe for Coumadin (warfarin) users.

Gluten Sensitivity

This recipe is safe for those who are sensitive to gluten.

Sodium

This is a low sodium recipe.

Recipe Notes

Lentils are amazingly high in fiber and taste great.

"A man may be a pessimistic determinist before lunch and an optimistic believer in the will's freedom after it."

Aldous Huxley, Author