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SPICY BLACK BEAN & LENTIL SALAD

Ingredients: 2 Cup(s) Cooked black beans 2 Cup(s) Cooked red lentils 1 Teaspoon(s) Juice from 1 lemon 3 Tablespoon(s) Minced garlic 1 Tablespoon(s) Fresh parsley, minced 1 Teaspoon(s) Beef Bouillon; Instant 3 Tablespoon(s) Tomatoes, crushed 1 Teaspoon(s) Crushed red peppers 1 small Butterhead lettuce, torn 2 large Red bell peppers, sliced 2 large Red potatoes, cooked, sliced 1/2 Cup(s) Grated carrots Directions: 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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