Lentil Salad

I love lentils. No one else in my family shares that love. I'm okay with that because it just means that I always have leftovers!

Lentil Salad

2 cups cooked lentils
1/2 cup onion, finely chopped
1/4 cup scallions, chopped
1/4 cup fresh parsley, minced
3 Tbsp organic olive oil
1 Tbsp coconut vinegar
1 Tbsp raw honey
2 tsp Dijon mustard
1/4 tsp sea salt
Lettuce


Mix olive oil, vinegar, honey, mustard, and sea salt in a small jar. Shake until well mixed.


Mix lentils, onion, and mustard vinaigrette; allow to marinate for at least one hour.


Add scallions and parsley; mix gently.

Serve on lettuce leaves.

Rice and Bean Salad

3 cups cooked brown rice
2 cups cooked black beans
2 cups cooked cannellini
1 red onion, chopped
2 stalks celery, sliced
1 red bell pepper, chopped
4 oz green chilies, chopped (opt)
1 cup frozen corn,
1 cup frozen peas, thawed
1/4 cup fresh parsley, minced
1/4 cup red wine vinegar
1/4 cup tamari
1/4 cup water
1 tsp Dijon mustard
Hot sauce to taste



Mix vinegar, tamari, water, Dijon mustard, and several dashes of hot
sauce in a jar; shake well to mix.

Combine all salad ingredients in a large bowl and mix well. Shake
dressing and add to salad, mixing gently. Cover and refrigerate for
at least two hours, preferably overnight.