Spicy Black Bean and Lentil Salad

Course : Beans
Serves: 8
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2 cups cooked black beans
2 cups cooked red lentils
1 teaspoon dry mustard
3 tablespoons garlic minced
1 tablespoon fresh parsley -- minced
1/2 cup rice vinegar
1 medium juice from 1 lemon
1 teaspoon salt
3 tablespoons olive oil
1 teaspoon crushed red peppers
1 small butterhead lettuce -- torn
2 large red bell peppers -- sliced
2 large red potatoes -- cooked, sliced
1/2 cup grated carrots

Preparation / Directions:

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.

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