New Taste Journal
Whole Grain · Whole Food · Big Flavors
Lentil Bean Multi-Grain Salad with Mustard Vinaigrette
serve as salad or side dish
Add Some Grilled Veggies And You Have A Nice Lunch
Add A Few Ounces Of
If You Like
6 Cups Water
1 Cup Lentil Beans, brown
New Taste Cereal,
15 Cherry Tomatoes
2 Tbs. Chopped Parsley, flat leaf
2 Tbs. Shallots, chopped fine
3 Tbs. Red Vinegar
2 Tbs. Dijon Mustard
4 Tbs. Olive Oil
1 Pinch Salt and Pepper
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.
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.
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.
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.
Pour dressing over the beans and grains.
Mix together and taste for salt.
Add salt and pepper as needed.
Slice tomatoes in half and add to the bowl.
Chop the parsley very fine and add to the bowl.
Mix together and serve.
The chopped herb is very important to this recipe. If you don't have parsley you can use cilantro or dill or even basil.
©2008-2016 David Schy. All rights reserved. This material may not be published, broadcast, rewritten or redistributed without permission.