Sprouted Lentils Bean And Rice Salad
|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)|
|Red onion||1 Medium, sliced thin (For Garnish)|
Soak pinto or kidney beans overnight in water to cover.
Do not drain.
Using soaking water, cook the beans until just tender.
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.