Lentil Bean Multi-Grain Salad with Mustard Vinaigrette
serve as salad or side dish
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Add Some Grilled Veggies And You Have A Nice Lunch
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Ingredients:
6 Cups Water
1 Cup Lentil Beans, brown
2 Cups New Taste Cereal, cooked
15 Cherry Tomatoes
2 Tbs. Chopped Parsley, flat leaf
| Mustard Vinaigrette:
2 Tbs. Shallots, chopped fine
3 Tbs. Red Vinegar
2 Tbs. Dijon Mustard
4 Tbs. Olive Oil
1 Pinch Salt and Pepper
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Bring six cups of water to a boil.
Add lentil beans and boil until just tender.
This will take about 18 minutes.
Strain the beans and spray with cold water for a few seconds to stop the cooking.
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Leave the beans in the strainer for a few minutes to drain.
Transfer beans to a large plate to air dry and cool.
Place cooled beans into a mixing bowl.
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Measure 2 cups of cooked New Taste Cereal and place into the mixing bowl with the beans.
New Taste Cereal can be cooked a few days ahead of time.
This is a good way to use up cereal left from breakfast.
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To Make The Vinaigrette:
Place shallot, mustard and vinegar into a bowl.
Using a small wire whisk, beat the ingredients together.
Slowly drizzle the oil into the bowl, beating as you add a few teaspoons at a time.
Ingredients will bind together and thicken to form a dressing because of the abundance of mustard in the recipe.
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Pour dressing over the beans and grains.
Mix together and taste for salt.
Add salt and pepper as needed.
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Slice tomatoes in half and add to the bowl.
Chop the parsley very fine and add to the bowl.
Mix together and serve.
Note:
The chopped herb is very important to this recipe. If you don't have parsley you can use cilantro or dill or even basil.
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