Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 c Cooked black beans
2 c Cooked red lentils
1 ts Dry mustard
3 tb Minced garlic
1 tb Fresh parsley, minced
1/2 c Rice vinegar
Juice from 1 lemon
1 ts Salt
3 tb Olive oil
1 ts Crushed red peppers
1 sm Butterhead lettuce, torn
2 lg Red bell peppers, sliced
2 lg Red potatoes, cooked, sliced
1/2 c Grated carrots

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

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