Title: Spicy black bean & lentil salad
 Categories: Salads
      Yield: 8 Servings
 
      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