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1 hours
Prep: 20 minutes
299 calories per serving view nutrition facts
8 servings
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| 2 | cups | black beans | cooked |
| 2 | cups | lentils, red | cooked |
| 1 | teaspoon | dry mustard | |
| 3 | tablespoons | garlic | minced |
| 1 | tablespoon | parsley leaves | minced |
| 1/2 | cup | rice vinegar | |
| 1 | x | juice | from 1 lemon |
| 1 | teaspoon | salt | |
| 3 | tablespoons | olive oil | |
| 1 | teaspoon | red pepper flakes | crushed |
| 1 | small | butter lettuce | torn |
| 2 | large | sweet red bell peppers | sliced |
| 2 | large | red potatoes | cooked, sliced |
| 1/2 | cup | carrots | grated |
Put legumes in separate bowls.
Whisk together mustard, garlic, parsley, vinegar, lemon juice, salt, oil and 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 and legumes on each plate.
Drizzle marinade over the meal.
| % Daily Value* | |
| Total Fat 6.0g | 9% |
| Saturated Fat 1.0g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 307mg | 13% |
| Total Carbohydrate 45.0g | 15% |
| Dietary Fiber 20.0g | 80% |
| Sugars 3.0g | |
| Protein 17.0g | 34% |
| Vitamin A | 51% | Vitamin C | 95% | |
| Calcium | 6% | Iron | 30% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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