Recipe Sheet

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