Spicy Black Bean & Lentil Salad
Submitted by karyn_y
Marinated black beans and red lentils on a composed salad platter with red potatoes, carrots, and bell peppers. A tangy mustard-garlic vinaigrette with red pepper flakes ties this high-protein salad together.
YIELD
8 servingsPREP
20 minCOOK
20 minREADY
1 hrsThis is a salad that eats like a meal.
Black beans and red lentils marinate separately in a punchy dressing of rice vinegar, lemon juice, olive oil, dry mustard, garlic, and crushed red pepper flakes until they’re soaked through with flavor.
Then everything gets arranged on butter lettuce-lined plates alongside sliced red potatoes, grated carrots, and bright strips of red bell pepper.
Drizzle the leftover marinade over the top and you’ve got a high-protein, plant-powered platter that looks as stunning as it tastes.
Chef Tips
- Marinate the beans and lentils separately so each absorbs the dressing evenly. Mixing them together crowds the bowl and dilutes the flavor.
- Give them the full hour in the fridge. The marinating time is what transforms plain cooked legumes into something you actually crave.
- Cook the red potatoes just until fork-tender. Overcooked potatoes crumble when sliced and lose their shape on the plate.
Variations
- Add crumbled feta or goat cheese for a tangy, creamy contrast.
- Toss in diced cucumber and cherry tomatoes for extra freshness.
- Serve over a grain like quinoa or farro instead of lettuce to make it even more filling.
Ingredients
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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