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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

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