This flavorful l little number packs a punch of proteins from the beans and lentils. It has a wonderful French inspired dressing accented with fresh thyme. You can be creative with the ingredients you add. Any chopped veg work well.
Black Bean & Lentil Salad w/Potato Leek Soup & Dumplings
French Lentil & Black Bean Salad
Feel free to add any leftover chopped veg you have on hand for this wholesome, chunky salad.
Ingredients
- 2 cups Black Beans, canned and rinsed or leftover
- 2 cups French Puy or Green Lentils
- 1/2 cup each Carrots, Red Pepper, Green Onions, Red Onions-chopped into small bits
- 10-12 sliced Green Olives
- 5 Artichoke Hearts, sliced
- handful of Chopped Parsley
- a few sprigs of fresh Thyme-I use Lemon Thyme-stripped from the stalk
- 1 heaping Tbsp. Dijon Mustard
- 1/2 cup Red Wine Vinegar
- 3 Tbsp Walnut Oil
- 3 Tbsp Olive Oil
- squeeze of Lemon Juice
- 1 Tbsp Honey
- Salt & Pepper
Instructions
- Rinse the Lentils and add enough water to cover by an inch or so
- Bring to a boil and then turn down to a simmer and cover
- Cook about 20 minutes adding water to keep them covered until just cooked but holding their shape
- Rinse under cold water and drain
- Toss the Lentils, Black Beans and chopped veg together in a large shallow bowl
- Whisk the dressing ingredients together (mustard through Salt & Pepper) or whirl in the Vitamix
- Toss dressing with the Veg/Bean/Lentil mix and gently mix in the Thyme and Parsley
- Add Salt and Pepper as needed
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