Wednesday, June 8, 2011

Black Bean and Lentil Salad with Curry Viniagrette

When I opened the front door this morning, it was like a wall of heat hit me in the face.

To me heat means salad and smoothies for lunch and dinner.

This salad is really easy to make if you have a few cans of beans in your pantry.

I used two cans of black beans and one of green lentils but you could surely use almost any sturdy bean.

Feel free to use any vegetable you have. Grated carrot, thinly sliced celery, green peppers, chives or cucumber would be great in there.

The vinaigrette is a bright combination of ginger, lemon and curry.

I like to serve this as a side to sausage, cheese and crackers or boiled eggs.

A perfect meal for a day when you don't want to heat up the house by using the oven.

Black Bean and Lentil Salad with Curry Viniagrette

3 cups cooked beans (I used 2 cans Black beans)
1 cup cooked black or green lentils
1 cup cooked brown rice (optional)
1/2 medium red onion, thinly sliced into crescents (optional)
1 cup vegetables, chopped or grated (I used a combination of zucchini, carrot and tomato)

1 clove garlic, minced
1/2 teaspoon of fine-grain sea salt
1 1/2 teaspoons curry powder
1-2 teaspoons freshly grated ginger (from 1-inch cube of fresh ginger, peeled)
juice of 1/2 a lemon
1/3 cup olive oil
2 tablespoons cilantro, chopped

In a large bowl toss the beans, black lentils, red onion, and vegetables.
In a bowl or jar whisk together this garlic, salt, the curry powder, fresh ginger, lemon juice, and olive oil.
Whisk well, taste, and add adjust flavors/salt if needed.
Pour about half of the dressing over the beans and give it all a toss.
Add more dressing a bit at a time until it is to your liking.

Serves about 4 - 6 as a side.

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