Ingredients
- 2 lentils (cooked red)
- 1 lemon
- 1 butterhead lettuce
- 2 c black beans (cooked)
- 1/2 c carrots (grated)
- 1/2 c rice vinegar
- 3 tb olive oil
- 3 tb garlic (minced)
- 1 ts dry mustard
- 1 ts salt
- 1 ts peppers (crushed red)
- 1 tb parsley (fresh)
- 2 slices bell peppers (red)
- 2 slices potatoes (red)
Put legumes in separate bowls. Whisk together mustard, garlic, parsley, vinegar, lemon juice, salt, oil & 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 & legumes on each plate. Drizzle marinade over the meal. VT July 1993
