You are here

Sprouted Lentils Bean And Rice Salad

Healthycooking's picture
Ingredients
  Pinto beans/Kidney beans 1⁄2 Pound
  Fresh green beans 1 Pound, cooked
  Cooked brown rice 2 Cup (32 tbs)
  Celery 1 Cup (16 tbs), diced
  Green pepper 1⁄2 , diced
  Pimiento 1⁄4 Cup (4 tbs), chopped
  Lentils 1⁄4 Cup (4 tbs), sprouted
  Oil 1⁄2 Cup (8 tbs)
  Wine vinegar 1⁄2 Cup (8 tbs)
  Honey 1 Tablespoon
  Salt 1 Teaspoon
  Pepper 1 Teaspoon
  Red onion 1 Medium, sliced thin (For Garnish)
Directions

Soak pinto or kidney beans overnight in water to cover.
Do not drain.
Using soaking water, cook the beans until just tender.
Don't overcook.
Drain.
Save broth for soup.
Combine green and pinto or kidney beans, rice, celery, pepper, pimiento and lentil sprouts.
Combine oil, vinegar, honey and seasonings.
Toss salad in dressing with the onion rings.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Ingredient: 
Vegetable
Interest: 
Everyday

Rate It

Your rating: None
4.178945
Average: 4.2 (19 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2716 Calories from Fat 1078

% Daily Value*

Total Fat 122 g187.8%

Saturated Fat 16.3 g81.3%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 2158.9 mg90%

Total Carbohydrates 325 g108.5%

Dietary Fiber 78.7 g315%

Sugars 35.7 g

Protein 81 g163%

Vitamin A 42.2% Vitamin C 211.3%

Calcium 40.6% Iron 106.1%

*Based on a 2000 Calorie diet

0 Comments

Sprouted Lentils Bean And Rice Salad Recipe